In a medium saucepan, heat 2 tbs vegetable oil over medium heat. Add the diced onion, celery, and green bell pepper and sauté until softened, about 5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add sausage and beans

If using andouille, add the sliced sausage and cook 2–3 minutes to render some fat and brown lightly. Add the drained red beans and stir to combine.

Simmer

Add 1 cup chicken or vegetable stock, Creole seasoning, bay leaf, hot sauce (if using), salt and pepper. Bring to a gentle simmer, reduce heat to low, and cook 10–15 minutes, partially covered, allowing flavors to meld. If the mixture becomes too thick, add up to 1/4 cup water or stock.

Finish beans

Remove bay leaf. Mash about 1/3 of the beans gently with the back of a spoon for creaminess while leaving the rest whole. Stir in chopped parsley. Keep warm while preparing other components.

Dirty Rice

Cook rice

Combine 1.5 cups rinsed rice with 3 cups water and 1/4 tsp salt in a medium pot. Bring to a boil, reduce to low, cover and simmer 15–18 minutes until tender. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Cook meat and vegetables

While rice cooks, heat 1 tbs oil or butter in a skillet over medium-high heat. Add ground pork or beef and brown, breaking up with a spoon, about 5–7 minutes. Add diced onion, celery, green pepper and cook until softened, about 4 minutes. Add minced garlic and cook 30 seconds.

Season and combine

Stir in Creole seasoning, Worcestershire sauce, thyme, salt and pepper. Add the cooked rice to the meat mixture and stir to combine thoroughly. Taste and adjust seasoning. Keep warm.

Monty’s Creole Sauce

Sauté aromatics and deglaze

In a small saucepan, melt 1 tbs butter over medium heat. Add 1/2 chopped onion and sauté 3–4 minutes until translucent. Add 1 minced garlic clove and cook 30 seconds. Stir in the tomato paste and cook 1 minute to caramelize slightly. If using, add the sherry or white wine and scrape any browned bits from the pan; cook 1 minute to reduce.

Build the sauce

Add the drained diced tomatoes and 1 cup chicken stock. Stir in Creole seasoning, paprika, cayenne, sugar, hot sauce (if using), lemon juice, salt and pepper. Bring to a gentle simmer and cook 8–10 minutes until slightly thickened. Taste and adjust seasoning; if too acidic, add a pinch more sugar.

Finish

Use an immersion blender for a smoother sauce if desired, or leave slightly chunky. Keep warm until assembly.

Seafood and Assembly

Season and cook seafood

Pat shrimp or scallops dry. Toss with olive oil, garlic powder, paprika, kosher salt and black pepper. Heat 1 tbs vegetable oil in a large nonstick skillet over medium-high heat. Add seafood in a single layer and cook shrimp 1.5–2 minutes per side until opaque and just cooked through; cook scallops about 2–3 minutes per side until golden and opaque. Remove from heat and keep warm.

Assemble Buddy Bowl

In a large shallow ovenproof baking dish (or several small individual dishes for smaller servings), spread the red beans in an even layer across the bottom (about 2 cups). Spoon the dirty rice evenly over the beans (about 2 cups), leaving a narrow rim. Pour Monty’s creole sauce evenly over the rice (about 3/4–1 cup), spreading gently.

Top with cheese and seafood

Sprinkle the shredded cheddar or Monterey Jack cheese evenly over the sauce (about 1.5 cups). Arrange the cooked shrimp or scallops on top in a single decorative layer.

Bake to melt

Preheat broiler to medium-high or oven to 375°F (190°C). If using broiler: place the dish under the broiler 2–3 minutes until cheese is melted and lightly browned—watch carefully. If baking: bake 8–10 minutes until cheese is melted and bubbling.

Garnish and serve

Remove from oven, sprinkle sliced green onions over the top and serve family-style with lemon wedges on the side. Serve immediately with crusty bread or crackers.