Vietnamese Cajun Fried Rice

Name: Vietnamese-Cajun Fried Rice
Ingredients: .5 tablespoon canola oil; 2 medium shallots, thinly sliced (about 1/4 cup); 6 medium garlic cloves, chopped (3 Tbsp.); 1 (4 1/2-oz.) fresh Cajun andouille sausage link, casing removed; 1 green bell pepper, coarsely chopped (about 1/2 cup); 1 stalk celery, coarsely chopped (about 1/2 cup); 1 plum tomato, coarsely chopped (about 1/2 cup); 1 teaspoon fish sauce; .5 teaspoon dried basil; .125 teaspoon dried thyme; .125 teaspoon dried oregano; .125 teaspoon ground cumin; 4 cups unsalted chicken broth; 3 cups uncooked sushi rice; 4 small (3 oz.) smoked Cajun andouille sausages (from 1 [12-oz.] pkg.); 3 tablespoons unsalted butter, divided; 8 medium garlic cloves, chopped (about 4 Tbsp.), divided; 12 ounces medium peeled, deveined raw shrimp, cut into 1/2-inch pieces; 2 medium stalks celery, chopped (about 1 cup); 1 tablespoon plus 1/4 tsp. Cajun seasoning, divided; .25 teaspoon kosher salt, divided; 6 ounces fresh sugar snap peas, chopped (about 1 1/2 cups); 8 ounces shallots, diced (about 1 cup); .5 - 1 tablespoon soy sauce, to taste; 6 large eggs, beaten; 2 plum tomatoes, diced (about 2/3 cup); 4 scallions, sliced (about 1/2 cup); Hot sauce, for serving