1. Sauté Sausage: Heat 1 tablespoon of olive oil or butter in a large skillet or Dutch oven over medium heat. Add the sliced sausage and cook until browned on both sides, about 4-5 minutes. Remove the sausage from the skillet and set it aside.

2. Sauté Vegetables: In the same skillet, add the remaining oil if needed. Add the onion, bell pepper, and celery. Cook for 4-5 minutes until softened. Stir in the garlic and cook for another 1 minute until fragrant.

3. Toast Rice: Add the rinsed rice to the vegetables and stir for 2 minutes to lightly toast the rice and help it absorb the flavors.

4. Add Broth and Seasoning: Pour in the chicken broth. Stir in the Cajun seasoning, smoked paprika, salt, and pepper. Bring the mixture to a boil.

5. Simmer: Reduce the heat to low, cover, and simmer for 15 minutes.

6. Add Shrimp and Sausage: After 15 minutes, scatter the shrimp and cooked sausage over the rice without stirring. Cover again and cook for an additional 7-8 minutes, or until the shrimp turn pink and are fully cooked, and the rice is tender.

7. Finish and Serve: Remove from heat, let it sit covered for 5 minutes. Fluff the rice with a fork, gently mixing in the shrimp and sausage. Garnish with sliced green onions and enjoy!