Instant Pot Instructions: 

1. In an Instant Pot, using the saute function, heat oil, add sausage, and sauté for about 5 minutes or until browned. Add onion, celery, bell pepper, garlic and jalapeño, and cook, stirring frequently, about 3 minutes or until fragrant.
2. Add tomatoes and their juices, broth , thyme, oregano, bay leaves, paprika, smoked paprika, salt, pepper, cayenne and fish sauce.
3. Bring to a simmer and scrape up any browned bits from the bottom of the pot ( this will help prevent the “burn error” from turning on while pressure cooking). I find using a wooden spoon works best here.  Add the rice, give a good stir (see note about shrimp!)and set Instant Pot to HIGH pressure for 5 minutes.
4. Let naturally release for 5 minutes, then manually release, covering steam spout with a kitchen towel.
5. Stir in thawed shrimp (see notes) and let this cook on “warm” setting for 5-7 minutes ( depending on size), adding peas and asparagus at the same time. When shrimp is done ( it will look pink) taste for salt and spice level, adding more to taste.
6. Garnish with sliced green onion and chopped parsley.

Stovetop Instructions:

1. In a large Dutch oven or heavy-bottomed pot, heat oil over medium heat. Add sausage, and brown each side until golden, about 5 minutes. Set the sausage aside.
2. To the same pan, add the onion ( a little more oil if necessary)and saute until fragrant and golden. Add celery, bell pepper, garlic and jalapeño, lowing heat to medium, and cook, stirring frequently, about 5 minutes or until tender. Return the browned sausage to the pan.
3. Add rice, and stir about 3 minutes until lightly toasted. Add tomatoes and their juices, broth , thyme, bay leaves, paprika, smoked paprika, salt, pepper, cayenne and fish sauce.
4.  Scrape up any browned bits. Bring to a boil. Scrape up again. Reduce heat to low.
5. Cover and cook for 20-45 minutes or until rice is tender. (Check cooking time on the package- all brown rice is different depending on size and thickness- quick-cooking brown rice will take 15-20 mins, long grain 30-40-ish mins, short grain brown 40-50 mins.  My advise, check at 20 mins, then 30, then 40. 🙂
6. While the rice is cooking, season the shrimp with a little salt, pepper and smoked paprika, and give a quick sear. Once the rice is tender, nestle in the shrimp, asparagus and peas, cover and cook for 5-10 more minutes, until shrimp is cooked all the way through.
7. Garnish with green onion, parsley and or hot sauce.