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Heat olive oil in a large skillet or pot over medium-high heat. Add the sliced sausage and cook until browned and slightly crispy, about 3–5 minutes. Remove sausage and set aside.
In the same pan, add the shrimp. Cook for 1–2 minutes on each side, until just pink and opaque. Remove and set aside with the sausage.
Lower the heat to medium. Add a little more oil if needed, then sauté the diced onion, bell pepper, and celery until softened—about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the uncooked rice and let it toast for a minute, mixing well with the vegetables.
Return the sausage to the pan. Add smoked paprika, thyme, oregano, garlic powder, cayenne (if using), salt, and pepper. Stir to coat everything in those amazing spices.
Pour in the chicken broth and bring the mixture to a simmer. Reduce heat to low, cover tightly, and cook for 18–20 minutes until the rice is tender and most of the liquid is absorbed.
Gently fold the shrimp back into the pan during the last 3 minutes of cooking, allowing them to reheat and flavor the rice.
Once done, fluff the rice with a fork, garnish generously with chopped green onions, and serve hot!