In a bowl, toss the peeled and deveined shrimp with 1/2 tablespoon of the Cajun seasoning. Set aside.

Heat olive oil or butter in a large, deep skillet with a tight-fitting lid over medium-high heat. Add the ground sausage and cook until deeply browned and crumbled, about 6-8 minutes. Do not drain the fat.

Lower heat to medium. Add the diced red and yellow bell peppers and chopped onion to the skillet. Sauté for 4-5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.

Stir in the rinsed white rice and the remaining 1 tablespoon of Cajun seasoning. Toast the rice for 2-3 minutes, stirring constantly.

Pour in the chicken broth, scraping any browned bits from the bottom of the pan. Bring to a rolling boil.

Immediately reduce the heat to the lowest setting, cover with the lid, and simmer undisturbed for 15-18 minutes, or until the liquid is completely absorbed and the rice is tender.

Remove the lid and quickly scatter the seasoned raw shrimp in a single layer over the top of the cooked rice. Do not stir. Immediately replace the lid, remove the skillet from the heat entirely, and let it sit for 5-7 minutes until the shrimp are pink and opaque from the steam.

Remove the lid, gently fluff the rice with a fork while folding in the cooked shrimp. Garnish with fresh chopped parsley and serve hot.