Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering, about 2 minutes.

Add 1 pound of shrimp to the skillet and sauté for 2–3 minutes until they turn pink and opaque. Transfer shrimp to a plate and set aside.

In the same skillet, add 1 pound of ground pork sausage and cook over medium heat until browned, about 5–7 minutes.

Stir in 1 diced onion, 1 chopped green bell pepper, and 1 chopped celery stalk. Cook for 5 minutes until softened.

Add 3 minced garlic cloves, 1 tablespoon Cajun seasoning, 1 teaspoon smoked paprika, ½ teaspoon cayenne pepper, and salt and pepper to taste. Cook for 1 minute.

Incorporate 2 cups of long-grain white rice and stir for 1–2 minutes until lightly golden.

Pour in 4 cups of chicken broth and bring to a boil. Reduce heat to low, cover, and let simmer for 18–20 minutes.

Fold the cooked shrimp and ¼ cup of chopped fresh parsley into the rice mixture. Stir well to combine.

Serve hot, optionally with a dash of hot sauce.