In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the peeled and deveined shrimp to the hot skillet, sautéing them for 2-3 minutes per side until they turn pink and opaque. Once cooked, transfer the shrimp to a plate and set them aside while you prepare the rest of the dish.

In the same skillet, add the ground pork sausage, using a spatula to break it apart as it cooks. Sauté for about 5-7 minutes over medium heat, or until the sausage is browned and no longer pink.

Toss in the diced onion, chopped green bell pepper, and sliced celery to the skillet. Stirring frequently, cook for 5 minutes until the vegetables soften.

Stir in the minced garlic, Cajun seasoning, smoked paprika, cayenne pepper, and a pinch of salt and pepper. Sauté together for 1 minute, allowing the spices to bloom.

Add 1 cup of long grain white rice to the skillet, toasting it for 1-2 minutes until lightly golden.

Pour in 2 cups of chicken broth, bringing the mixture to a boil. Once boiling, reduce the heat, cover the skillet, and let it simmer on low for 18-20 minutes.

Once the rice is cooked, gently fold the sautéed shrimp and chopped fresh parsley into the rice mixture. Stir to combine.

Serve your delicious Shrimp Dirty Rice hot, with optional hot sauce on the side.