Heat olive oil in a large pot or deep skillet over medium-high heat.
Add the sliced smoked sausage and cook for 4-5 minutes until browned. Remove sausage and set aside.
In the same pot, add diced onion and green bell pepper. Cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Stir in the rinsed rice and cook for 1-2 minutes, coating the rice with the oil and vegetables.
Pour in chicken broth and diced tomatoes with their juice. Stir in smoked paprika, dried thyme, cayenne pepper, salt, and black pepper.
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
After 15 minutes, gently stir in the browned sausage and raw shrimp. Cover and cook for an additional 5-7 minutes until the shrimp turn pink and rice is tender.
Remove from heat and let sit covered for 5 minutes.
Sprinkle sliced green onions over the top before serving.