Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add sliced smoked sausage and cook until browned, about 3-4 minutes per side. Remove from skillet and let rest.

In the same skillet, add another tablespoon of olive oil and toss in chopped onions, green bell peppers, and celery. Sauté for about 5-7 minutes until softened.

Once the vegetables are tender, stir in minced garlic, smoked paprika, cayenne pepper, thyme, oregano, salt, and pepper. Cook for 1-2 minutes until fragrant.

Sprinkle flour over the sautéed vegetables and spices, stirring well to combine. Cook for about 1-2 minutes to eliminate raw flour taste.

Gradually whisk in the chicken broth and diced tomatoes. Allow to simmer for about 5 minutes until it thickens.

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

Gently add the fresh shrimp and cook until they turn pink and opaque, about 3-5 minutes.

Taste the dish and adjust seasoning. Serve hot over rice, garnished with fresh parsley.