In large, heavy-bottom pot lightly stir-fry shrimp on medium heat with a couple tablespoons of olive oil for about 2 minutes; remove shrimp with slotted metal spoon and set aside.

In same pan, sauté Andouille sausage until lightly browned on the surface; about 3 minutes. Remove with slotted spoon and set aside.

In same pan, sauté onions, bell peppers for about 5 minutes until tender and slightly charred on the surface. Note: There should start to be a build-up on the bottom of the pot - that's good.

Push veggies to the side and add Serrano peppers (add more olive oil if necessary); cook for about 1 minute; add garlic and cook for another 45 seconds.

Add tomato paste, seasonings, stir and continue to cook thick mixture for a few minutes.

Add half the chicken broth and de-glaze the pan by making sure to scrape the bottom of pan to incorporate all the flavors.

Add the remaining chicken broth, continue to stir.

Add uncooked rice and water and bring to a boil, stirring occasionally. Taste the broth to see if it's spicy and salty enough. Add more if needed.

Return sausage to pot and stir (optional, add butter). The broth should cover everything in the pot completely with about two inches of liquid above the rice. Once boiling, turn heat to low, cover and cook about 30 minutes until liquid is absorbed and rice is tender.

Return shrimp to pot, stir to combine and fluff the rice, and let rest covered for about 15 minutes.

Serve hot.