In a large Dutch oven heat olive oil over medium heat.
Add onions, celery, and bell peppers, and season with salt and pepper. Cook for 4 minutes or until just tender. Stir in garlic and cook for 1 minute.
Stir in chicken and add sweet paprika and oregano. Cook for 5 minutes, or until chicken is browned on all sides. Stir in the sliced sausage and tomato paste; cook for 1 minute.
Add chicken broth, crushed tomatoes, rice, and cajun seasoning. Bring mixture to a boil; reduce heat to medium-low and cover the pot with a lid. Cook for 20 minutes or until rice is tender and most of the liquid is absorbed.
Add the shrimp and cook for 3 to 4 minutes or until the shrimp is pink and cooked through.
Remove from heat and garnish with sliced green onions and parsley.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.