Chop all your ingredients first then begin cooking.
Heat oil, a turn of the pan, over medium-high heat. Add Andouille and brown 3-4 minutes then remove to plate. Add 2 tablespoons butter to the pan and lightly brown until slightly nutty. Add peppers, celery, onions, garlic, bay, salt, pepper and thyme, and cook to tender crisp, 3-4 minutes more. Add flour and tomato paste, and stir a minute.
Dress shrimp with Old Bay in a small bowl.
Deglaze pan with beer, add hot sauce and 1 cup stock. Slide in seasoned shrimp and simmer 2-3 minutes to cook through while sauce thickens. Add reserved Andouille to the pan.