Rinse 1 cup of long-grain rice under cold water until clear. In a medium saucepan, combine with 2 cups of chicken broth; bring to a boil. Cover and reduce to low, simmering for about 18-20 minutes. Fluff with fork and set aside.

Heat 1 tablespoon of oil in a large skillet over medium heat. Add 8 ounces of sliced Andouille sausage, cooking for 5-7 minutes until browned. Remove sausage and set aside.

In the same skillet, add 1 diced onion, 1 diced bell pepper, and 1 cup of diced celery. Sauté for 5-6 minutes until tender.

Add 3 cloves minced garlic and 2 tablespoons Cajun seasoning to the skillet. Cook for 1-2 minutes until garlic is fragrant.

Return the sausage to the skillet, add 1 pound of peeled shrimp. Cook for 3-4 minutes until shrimp are pink and opaque.

Gently fold in the cooked rice, adding 1-2 cups of chicken broth if the mixture seems dry. Heat through for 2-3 minutes.

Taste and adjust seasoning as needed. Garnish with sliced green onions or parsley if desired and serve hot.