Begin by rinsing 1 cup of long-grain white rice under cold water until it runs clear, then drain well. Heat a large skillet over medium heat and add the rice, stirring frequently for about 5–7 minutes until the grains are slightly golden and nutty in aroma.

In the same skillet, melt 2 tablespoons of turkey bacon over medium heat until crispy, about 5 minutes. Add 1 chopped onion, 1 chopped bell pepper, and 1 chopped celery stalk. Sauté until soft and translucent, about 4–5 minutes. Stir in 3 minced garlic cloves for the last minute until fragrant.

Add 1 sliced beef sausage to the skillet. Cook until browned and heated through, about 6–8 minutes. Fold in the crispy turkey bacon and combine well.

Carefully add the toasted rice to the sausage and veggie mixture, stirring to coat the rice grains. Pour in 2.5 cups of chicken broth and bring to a simmer. Lower the heat, cover, and let it cook for 15–18 minutes.

Push the rice mixture to the edges of the skillet to create a well. Season 1 pound of shrimp with salt and pepper, then add them to the center. Cover and cook for an additional 4–5 minutes until the shrimp are opaque and firm.

Remove the skillet from heat, let the dish rest for about 2 minutes. Fluff the Cajun Rice with a fork and serve garnished with chopped green onions and parsley.