Heat olive oil in a large Dutch oven over medium-high heat. Brown the sliced beef sausage and diced chicken for 5 to 7 minutes.

Add the diced green bell pepper and carrots, cooking for another 3 minutes until slightly softened. Stir in the Cajun seasoning.

Pour in the diced tomatoes, chicken broth, and white rice. Stir well to combine and bring the mixture to a boil.

Reduce the heat to low, cover, and simmer for 20 to 25 minutes until the rice is tender and has absorbed the liquid.

Remove from heat, let it rest for 5 minutes, then fluff with a fork. Garnish with chopped scallions before serving.