Heat the large pot over medium heat until hot, then add the sliced smoked sausage. Cook until browned and crispy, about 5 minutes, stirring occasionally to develop a deep smoky flavor.
Push the sausage to one side of the pot, then add chopped onions, bell peppers, and minced garlic to the empty side. Cook until softened and fragrant, about 7 minutes, stirring frequently to release their sweetness and aroma.
Stir in paprika, cayenne pepper, and thyme, cooking for about 1 minute until the spices become fragrant and deepen in color.
Add the canned diced tomatoes with their juice to the pot, stirring to combine all ingredients and loosen any flavorful bits from the bottom.
Pour in the chicken broth and add the uncooked rice, stirring well to distribute evenly. Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer gently for 20-25 minutes until the rice is tender and has absorbed most of the liquid.
Uncover the pot and gently stir in the thawed shrimp. Cover again and cook for another 5 minutes, until the shrimp turn a bright pink and are cooked through.
Taste the dish and adjust seasoning with salt, pepper, or hot sauce if desired. Garnish with chopped green onions for a fresh burst of flavor.
