Heat oil in a large pot or Dutch oven over medium heat. Add sliced sausage and cook until browned. Remove sausage and set aside.
Sauté Vegetables:
In the same pot, add onion, bell pepper, and garlic. Sauté for about 5 minutes until softened.
Add Spices and Rice:
Stir in diced tomatoes, paprika, thyme, cayenne pepper, and bay leaves. Add rice and stir to coat.
Simmer:
Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and liquid is absorbed.
Add Shrimp and Sausage:
Stir in shrimp and the reserved sausage. Cook an additional 5–7 minutes, until shrimp turn pink and are fully cooked.
Season and Serve:
Season with salt and pepper. Garnish with chopped parsley and serve hot.
