Season the shrimp with seafood seasoning. In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from skillet.

Add more vegetable oil if needed, then add the ground sausage. Cook over medium heat for about 5-7 minutes, breaking up the meat as it browns.

Add chopped onions and bell peppers to the skillet. Sauté for about 5 minutes until they soften. Add minced garlic and cook for another minute, stirring frequently.

Stir in oregano, thyme, chili powder, cayenne pepper, and black pepper. Cook together for about 2 minutes to enhance flavors.

Sprinkle flour evenly over the mixture, stirring continuously for about 1-2 minutes to thicken the dish.

Pour in chicken broth and bring to a simmer over medium heat. Cook for 5-7 minutes, stirring occasionally.

Add cooked rice to the skillet, mixing well. Let simmer for another 5 minutes to absorb the flavors.

Gently fold the cooked shrimp back into the skillet, ensuring even distribution. Stir to combine and heat through for about 2 minutes.