Heat olive oil in a large pot over medium heat. Add sliced Andouille sausage and cook until browned. Remove and set aside.
In the same pot, add onions, bell peppers, and celery. Sauté for 5 minutes until softened. Stir in garlic, Cajun seasoning, paprika, thyme, and black pepper. Cook for another minute until fragrant.
Stir in Red Gold Tomatoes, chicken broth, and parboiled rice. Bring to a boil, then reduce heat and let it simmer for 20 minutes, stirring occasionally.
Once the rice is tender, stir in the shrimp and browned sausage. Let cook for 5 minutes or until shrimp turns pink and opaque.
Remove from heat, discard bay leaf, and garnish with sliced green onions. Serve hot with crusty bread or cornbread.