Heat the Oil: Begin by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. Wait until the oil shimmers, indicating it's hot enough for cooking. This should take about 2 minutes.

Sauté the Proteins: Add 1 pound of shrimp and 8 ounces of smoked sausage to the skillet, sprinkling them generously with Cajun seasoning. Sauté for 4-5 minutes, stirring frequently, until the shrimp turn pink and opaque, while the sausage becomes nicely browned. Once done, remove the mixture from the skillet and set it aside in a bowl.

Cook the Vegetables: Lower the heat to medium and add 2 tablespoons of butter to the same skillet. Once melted, toss in 1 chopped onion, 1 diced red bell pepper, and 1 diced green bell pepper. Sauté for 3-4 minutes or until the vegetables have softened and begun to caramelize.

Add Garlic: Stir in 2 cloves of minced garlic and cook for another 30 seconds until the garlic is fragrant.

Create the Sauce: Pour in 1 cup of chicken broth and 1 cup of heavy whipping cream into the skillet, stirring to combine thoroughly. Sprinkle in the remaining Cajun seasoning and 1/4 teaspoon of cayenne pepper if desired. Allow the mixture to simmer for about 5 minutes, or until the sauce thickens slightly.

Combine the Ingredients: Return the cooked shrimp and sausage to the skillet, mixing gently to ensure they are well-coated in the sauce. Continue to cook for another 2-3 minutes.

Final Seasoning and Serve: Season the dish with salt and pepper to taste, then serve hot, garnished with fresh herbs if desired.