Rinse the rice under cold water until the water runs clear, then drain and set aside.

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

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

Stir in the shrimp, Cajun seasoning, salt, black pepper, and Worcestershire sauce. Cook for another 3-4 minutes until the shrimp turn pink.

Add the rinsed rice to the skillet and stir to combine. Pour in the chicken broth and bring to a boil.

Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and has absorbed the liquid.

Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork and garnish with green onions and parsley before serving.