Rinse 1 cup of long-grain rice under cold water until clear. Cook with 2 cups of chicken broth according to package instructions, fluff with a fork, and set aside.

In a large skillet, heat 1 tablespoon of oil over medium heat. Add 8 ounces of sliced Andouille sausage, sauté for 5-7 minutes until browned, then transfer to a plate.

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.

Stir in 3 cloves of minced garlic and 2 tablespoons of Cajun seasoning. Cook for an additional 1-2 minutes until fragrant.

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

Gently fold in the cooked rice, add 1-2 cups of chicken broth to keep everything moist. Heat through for an additional 2-3 minutes.

Adjust seasoning if desired, garnish with sliced green onions, serve hot.