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1
In a food processor, pulse the onion, red pepper and garlic until chopped very fine, ten to twelve 1-second pulses, scraping down the sides of the bowl as necessary; set aside.
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2
Season the shrimp with salt and hot pepper sauce to taste.
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3
Heat the oil in a large Dutch oven over medium high heat until shimmering. Add the shrimp in a single layer and cook, without stirring, for 30 seconds. Using tongs, flip the shrimp and cook for another 30 seconds. Transfer the shrimp to a medium bowl and set aside.
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4
Add the sausage to the pan and cook, stirring occasionally, until lightly browned, about 3 minutes. Using a slotted spoon, transfer the sausage to a second bowl.
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5
Scrape the veggies from the food processor into the empty pot and cook, stirring frequently, until softened, about 3 minutes. Stir in the rice and continue to stir until the grains are coated with the fat, about 1 minute.
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6
Add the bay leaves, tomatoes, clam juice, and 1 cup water and bring to a boil.
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7
Stir in the sausage, cover, and reduce the heat to low.
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8
Cook until the rice is tender, 17 to 20 minutes.
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9
Off the heat, stir in the shrimp and parsley with a fork (do not mush the rice), cover the pot, and allow to sit for 2 minutes or until the shrimp is heated through.
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10
Discard the bay leaves and adjust the seasoning with salt and hot pepper sauce to taste. Serve immediately.
