1. Cook the Sausages: In a large skillet or Dutch oven, brown the sliced smoked sausage until crispy around the edges, then remove and set aside. Next, brown the ground pork sausage, crumbling it into small pieces as it cooks.

2. Sauté the Vegetables: In the same pan, add the onion, bell pepper, celery, and garlic. Cook until the vegetables are slightly softened and the flavorful bits on the bottom of the pan have been released.

3. Season the Dish: Stir in the Scotch Bonnet pepper (if using), the Cajun/Creole seasoning, and the dried thyme. Cook for 1-2 minutes to allow the spices to bloom and infuse the dish with their aroma.

4. Deglaze and Add the Rice: Pour in half of the stock, scraping up any browned bits from the bottom of the pan. Then, add the cooked rice and the reserved sausage slices, gently stirring to combine. Add the remaining stock if the mixture looks too dry.

5. Finish with the Shrimp: Arrange the raw shrimp evenly over the rice mixture, cover the pan, and allow the shrimp to cook through, about 2-3 minutes, until they’re pink and firm.

6. Garnish and Serve: Sprinkle chopped green onions or parsley on top, taste, and adjust the seasoning with salt and pepper as needed. Serve the Shrimp Dirty Rice hot and enjoy!