In a large skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add the shrimp and 1 teaspoon Cajun seasoning. Cook for 1-2 minutes per side, until just pink and opaque. Remove shrimp from skillet and set aside.

In the same skillet, add the andouille sausage. Sauté for 2-3 minutes until browned and some fat is rendered. Remove sausage and set aside with the shrimp.

Lower the heat to medium. Add the remaining 1 tablespoon oil, diced onion, bell pepper, and celery to the pan. Cook for 5-6 minutes until vegetables are softened.

Stir in the minced garlic, paprika, thyme, remaining Cajun seasoning, salt, and pepper. Cook for 1 minute until fragrant.

Add the uncooked rice to the skillet. Stir well to coat the grains in oil and spices, cooking for 1-2 minutes.

Pour in the broth and return the andouille sausage to the pan. Bring to a simmer, then reduce heat to low. Cover and cook for 15-18 minutes, until the rice is tender and liquid is absorbed.

Gently fluff the rice with a fork. Return the shrimp to the skillet and fold them in until heated through (about 1-2 minutes).

Taste and adjust seasoning if needed. Sprinkle with green onions and parsley before serving.