Start by heating vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add your chicken pieces and brown them. Once cooked, remove them and set aside. Next, toss in the smoked sausage and cook until it’s lightly browned and releases its oils. Remove and set aside as well.

Add the chopped onion, diced bell pepper, and celery to the same pot. Cook for about 5 minutes, stirring occasionally, until the veggies are tender and fragrant. Toss in your minced garlic and cook for another minute until the delightful aroma fills your kitchen.

Now, mix in diced tomatoes, making sure to include their juices. Stir everything together and cook for a few minutes. Add your long-grain white rice, and stir thoroughly so each grain is coated with that burst of flavor.

Return the browned chicken and sausage to the pot. Pour in chicken broth and toss in Cajun seasoning, paprika, dried thyme, cayenne pepper, and salt and pepper. Stir well, bring the mix to a boil, then reduce the heat to low. Cover and simmer for about 25 minutes, allowing the rice to soak up all the delicious flavors.

Gently fold in the shrimp and cook for another 5-7 minutes until they’re plump and pink. Garnish with chopped green onions and parsley before serving. Enjoy!