Rinse one cup of long-grain white rice under cold water in a fine-mesh strainer until the water runs clear.

In a large skillet or Dutch oven, heat two tablespoons of olive oil over medium heat. Add the sliced smoked sausage and sauté for about 5 minutes.

Incorporate the diced onion, bell pepper, celery, and minced garlic into the skillet with the sausage. Cook for 5-7 minutes.

Add one pound of peeled and deveined shrimp, one tablespoon of Cajun seasoning, one teaspoon of salt, and half a teaspoon of black pepper to the skillet.

Once shrimp are cooked, add the rinsed rice and pour in four cups of chicken broth. Bring to a gentle boil.

After boiling, reduce heat to low and cover the skillet. Let it simmer for 20-25 minutes.

Remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork, and garnish with green onions and parsley.