In a large cast iron dutch oven, heat oil over medium heat.
Saute onion, celery, green pepper and garlic until softened.
Add andouille and cook for 3-4 minutes.
Add stewed tomatoes, bay leaves, cayenne, thyme and S & P and cook for 3-4 minutes.
Add shrimp and cook for 2 minutes.
Add rice and chicken broth, cover and cook on medium low until liquid is absorbed about 20 - 25 minutes.
Garnish with green onions.