Melt the butter in a saucepan over medium heat, cook until it starts to brown and sprinkle in the flour while mixing and simmer until it turns a dark brown. About 10 – 15 minutes.
Add the andouille sausage, onion, celery and peppers to the roux and cook until tender, about 8 – 10 minutes.
Add the garlic and thyme and cook for a minute.
Whisk in the broth. Add the tomatoes and seasoning. Reduce heat and simmer for 20 minutes.
Season with hot sauce and sea salt to taste.
Mix some seasoning and chopped parsley with the towel dried shrimp.
Heat a sauté pan. Add oil and then add shrimp.
Sauté the shrimp quickly and cook until just done so they stay moist and tender. You want to get color into the shrimp so its okay if the seasoning burns a little.
Over medium-high heat, sauté onions, celery, peppers and garlic in olive oil for 2-3 minutes. Add seasonings and turn to low heat and continue to sauté for 2 more minutes.
Add cooked rice, beans and seasonings. Mix well. Add water or chicken stock if necessary to keep the mixture from sticking to the pan.