Gather your ingredients and chop up your veggies.

In a large pot, over medium heat, add the sliced sausage and brown slightly to release smoky flavors, about 5 minutes.

Toss in the diced onion, green bell pepper, and celery. Cook for about 5-7 minutes until tender and fragrant.

Stir in the garlic and cook for about 1 minute, being careful not to burn it.

If using raw chicken thighs, add them to the pot and allow them to brown slightly for about 4-5 minutes on each side. If using rotisserie chicken, shred it to add later.

Pour in the chicken broth, diced tomatoes with juices, and Cajun seasoning. Bring to a boil.

Once bubbling, add the rice and gently stir to combine.

Reduce heat to low, cover the pot, and simmer for about 20 minutes.

When the rice is cooked through, stir in shrimp and shredded cooked chicken, if used. Cook for another 5-10 minutes until shrimp are pink and heated through.

Season with salt and pepper to taste and garnish with green onions and parsley before serving.