Heat the 2 tablespoons of olive oil in a large stockpot or dutch oven over medium heat.
Add in the sliced andouille sausage, diced chicken breast, and 2 tablespoons of cajun seasoning.
Cook until the chicken is no longer pink, about 3 to 5 minutes. Remove the meat into a small bowl, leaving the liquid in the pot.
Add in the diced onion, green bell pepper, red bell pepper, and minced garlic. Cook for 3 to 5 minutes, or until the vegetables become soft.
Pour in the can of crushed tomatoes, then sprinkle with a dash of salt and pepper.
Add the chicken and sausage back into the pot and mix together. Continue to cook until everything is heated through, about 2 minutes.
Pour in the chicken broth and the uncooked rice. Mix together and bring to a boil.
Lower the heat to simmer and cover with a lid. Cook for 20 minutes.
Remove the lid and add in the shrimp, mixing to combine. Cover again and cook for another 5 minutes.
Serve with chopped parsley, if desired.