In a large pan or pot (or dutch oven), cut up about six slices of bacon and get them cooking. While that's going on, slice a couple of celery stalks, a large onion, a few cloves of garlic, a green bell pepper and a couple of jalapeño peppers.
When the bacon is crispy, scoop it out with a slotted spoon and set it aside, leaving the fat in the pan. Preheat the oven to 350°F. Pour all the veggies in and let them cook. Add the diced tomatoes (including the liquid) and chicken broth. Let simmer. Add the rice.
When the rice is done cooking, transfer to a casserole dish (or, if using the dutch oven, leave it in there), and put it in the oven for 45 minutes.
Peel the shrimp and cut up the andouille sausage. Add the bacon and creole seasoning and toss, then cook.
I'm getting really good at the one-pan thing. Sure, I did the rice in a cooker, but here was last night's dinner.
I used chuck steak and bay scallops to keep the cost down. The chuck steak gets soft enough if you cook it in enough liquid, and it turned out that the bay scallops were the right choice here, since sea scallops would have taken over the flavor of this dish and made the creativity part of it moot.
We started by sautéing some sliced baby bellas, then poured some condensed mushroom soup in there. We had some leftover sun-dried tomato marinade we had used on some chicken, and of course added a healthy amount of the best stuff on earth (Sriracha).
We added some diced red bell pepper, then the bay scallops and cubed chuck steak, poured the whole thing over some jasmine rice, and enjoyed it with a Gnarly Head Cab.