Place a 2 quart saucepot on medium to high heat and add 2 tablespoons of olive oil. Once heated, add the small diced green bell peppers and allow them to cook for 2-3 minutes, stirring often to prevent them from burning. After 3 minutes, add the paprika and continue to cook for 1 more minute. Add the white rice, chicken broth and a pinch of salt and pepper. Bring the mixture to a simmer and turn heat to low. Place a tight fitting lid on the pot and allow the rice to steam for approximately 30 minutes or until fully cooked. Once the rice is cooked, remove from heat and add the parsley and scallions. Gently fluff the rice.
Place a large sauté pan on medium to high heat and add the 3 tablespoons of olive oil. Once heated, add the sliced Andouille sausage along with the garlic and cook for 2-3 minutes. Once the sausage is heated through, add the shrimp to the pan and continue to cook for another 3-5 minutes or until the shrimp is fully cooked. Season with salt and pepper and add the Texas Pete® Garlic Hot Sauce. Mix well and set aside.
Place the 2 tablespoons of olive oil and the sliced garlic into a sauté pan and turn heat to medium-high. Allow the garlic to start toasting. Once lightly golden brown, immediately add the squeezed chopped spinach to the pan along with some salt and pepper. Cook on high heat until the spinach is warmed through.
Warm up the 6 flour tortillas just long enough to make them pliable for rolling.
Portion the Cajun rice evenly on the center of all 6 flour tortillas.
Portion the garlicky sautéed spinach evenly on top of all the rice.
Portion the shrimp and sausage mixture evenly between the 6 tortillas.
Sprinkle the diced tomatoes and the shredded mozzarella cheese evenly between all 6 tortillas.
Carefully roll the burritos tightly tucking in the ends and serve.