Sauté the chopped onion and minced garlic in a skillet over medium heat until softened, about 3-4 minutes.

Add sliced sausage and cubed chicken to the skillet; cook until browned.

Transfer the mixture to a crockpot. Stir in the canned tomatoes, rice, broth, Cajun seasoning, bell peppers, salt, and pepper.

Cover and cook on low for 6-7 hours or high for 3-4 hours until the rice is tender.

Fold in the shrimp during the last 30 minutes of cooking until they turn pink.

Garnish with green onions and parsley before serving.