Heat 1 tablespoon of olive oil in a large deep skillet over medium-high heat. Add the ground sausage and cook, breaking it apart, until browned and cooked through. Remove the sausage with a slotted spoon to a plate and set aside. Do not wipe out the pan.

Reduce the heat to medium. Add the diced bell pepper, onion, and celery. Sauté for 5-7 minutes until the vegetables are softened. Stir in the minced garlic and cook for 30 seconds until fragrant.

Add the long-grain rice to the pan. Sauté for 1 minute to lightly toast the grains. Stir in the Creole seasoning, tomato paste, salt, and black pepper, coating the rice evenly.

Return the cooked sausage to the pan. Pour in the chicken broth and bring to a simmer. Reduce the heat to low, cover tightly with a lid, and simmer for 15 minutes without disturbing.

Remove the lid and nestle the raw shrimp into the rice mixture. Cover and continue cooking on low for an additional 5-7 minutes, until the shrimp are completely cooked through and opaque and the rice is tender.

Turn off the heat. Stir gently to mix the shrimp through and fluff the rice with a fork. Top with chopped fresh parsley and sliced green onions and serve immediately.