Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add sliced smoked sausage and brown it for 3-4 minutes. Remove sausage and set aside.

In the same skillet, add another tablespoon of olive oil and reduce heat to medium. Add chopped onion, green bell pepper, and celery; sauté for 5-7 minutes until softened.

Stir in minced garlic, smoked paprika, cayenne pepper, thyme, oregano, salt, and black pepper, cooking for 1-2 minutes until fragrant.

Sprinkle flour evenly over the mixture and cook for 1-2 minutes while stirring constantly.

Gradually whisk in chicken broth and diced tomatoes; bring to a gentle simmer, cooking for about 5 minutes until thickened.

Stir in heavy cream and return browned sausage to the skillet. Cook for an additional 3 minutes.

Add fresh shrimp to the skillet and cook for 3-5 minutes until they turn pink and opaque.

Adjust seasoning with salt and pepper. Serve over cooked rice and garnish with freshly chopped parsley.