Brown the sausage Heat the butter and olive oil in a deep skillet or Dutch oven over medium-high heat. Add the sausage slices and let them sear for 3-4 minutes until golden and sizzling. Remove and set aside.

Sauté the vegetables In the same pan, add the onion and both bell peppers. Cook until they’re soft and vibrant, about 5 minutes. Add the garlic and sauté for just 30 seconds until fragrant.

Create the sauce Sprinkle in the Étouffée Base, then pour in the broth while whisking to combine. Bring to a gentle simmer and let the sauce thicken slightly, about 5-7 minutes. The aroma should fill the room.

Add the shrimp + sausage Return the seared sausage to the pan. Then add the shrimp and stir gently. Let everything simmer together for 3-5 minutes, until the shrimp are pink and firm but still tender.

Serve with flair Spoon the shrimp & sausage étouffée generously over the warm rice. Garnish with chopped green onions and parsley. Squeeze a lemon wedge over the top if you like a hint of brightness.