Preheat oven to 425° F. Line a large sheet pan with foil; spray with nonstick spray.
Arrange Johnsonville Andouille Sausage, peppers and onion on pan. Drizzle with 2 tablespoons olive oil. Sprinkle with Creole seasoning and Italian seasoning.
Bake for 8 minutes.
Toss shrimp with remaining olive oil and paprika.
Remove pan from oven; add shrimp and tomatoes. Bake 4-5 minutes longer or until shrimp are pink.
Add the rice, salt and pepper. Toss and bake 2 minutes longer.
Sprinkle with green onions.