Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add 1 lb cubed chicken breast and 14 oz sliced smoked beef sausage, cooking until browned (about 5-7 minutes). Remove and set aside.

In the same pot, add 1 diced green bell pepper. Sauté until tender (about 4 minutes).

Stir in 2 tbsp Cajun seasoning, 1.5 cups long-grain white rice, and 2 cups chicken broth. Bring to a boil.

Return the chicken and beef sausage to the pot. Reduce heat to low, cover, and simmer for 25 minutes or until rice is tender and liquid is absorbed.

Stir in 1 lb peeled and deveined shrimp, 0.5 cup chopped scallions, and 0.25 cup chopped parsley. Cover and cook for an additional 5 minutes until shrimp are pink and cooked through. Serve warm.