Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add sliced smoked sausage and cook until browned, about 4-5 minutes. Remove sausage with a slotted spoon and set aside.
In the same pot, add diced onion and green bell pepper. Sauté until softened, about 4 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Stir in the rice and cook for 2 minutes, stirring frequently to lightly toast the rice.
Add chicken broth, diced tomatoes with their juice, smoked paprika, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Stir to combine.
Return the browned sausage to the pot and bring the mixture to a boil.
Reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and liquid is absorbed.
Remove the lid and gently stir in the raw shrimp.
Cover and cook for an additional 5 minutes, or until the shrimp are pink and cooked through.
Remove from heat and let sit covered for 5 minutes.
Fluff the rice with a fork and garnish with sliced green onions and chopped fresh parsley before serving.