Heat the olive oil in a Dutch oven over medium heat until shimmering.

Sauté the sliced beef sausage until browned and crisp, about 5 minutes.

Cook chopped onion, diced green bell pepper, and chopped celery for about 5 minutes.

Add minced garlic and cook for another minute until fragrant.

Incorporate the long-grain rice and toast for about 2 minutes.

Stir in diced tomatoes, chicken broth, Cajun seasoning, thyme, smoked paprika, salt, and pepper.

Bring to a boil, then reduce heat and simmer covered for about 20 minutes.

After 20 minutes, fold in the cooked sausage and raw shrimp, cover, and cook for another 5 minutes.

Adjust seasoning as needed, and serve hot garnished with sliced green onions.