Dice the onion, green bell pepper, and celery. Mince the garlic.

Slice the andouille sausage and set aside.

In a large skillet, heat olive oil over medium heat. Add the sliced sausage and cook until browned, about 5 minutes.

Add the diced onion, bell pepper, celery, and minced garlic to the skillet. Sauté until the vegetables are soft, about 5-7 minutes.

Stir in the rice, Cajun seasoning, thyme, salt, and black pepper. Pour in the chicken broth and bring to a boil.

Reduce heat to low, cover, and simmer for 20 minutes or until the rice is cooked and has absorbed the liquid.

Stir in the shrimp and cook for an additional 5 minutes, or until the shrimp are pink and cooked through.

Remove from heat, garnish with chopped parsley, and serve hot.