Heat olive oil in a large skillet over medium-high heat.
Add sliced smoked sausage to the skillet and cook for 4-5 minutes until browned. Remove sausage from skillet and set aside.
In the same skillet, add diced green bell pepper, red bell pepper, and onion. Sauté for 4-5 minutes until vegetables are tender.
Add minced garlic to the skillet and cook for 1 minute until fragrant.
Return the browned sausage to the skillet with the vegetables.
Add smoked paprika, dried oregano, dried thyme, cayenne pepper, black pepper, and salt. Stir well to coat the sausage and vegetables with the spices.
Add raw shrimp to the skillet and stir to combine.
Pour chicken broth over the mixture and cook for 4-5 minutes, stirring occasionally, until shrimp are pink and cooked through.
Remove skillet from heat and sprinkle chopped fresh parsley over the top.
Serve immediately.