Heat oil in a dutch oven or large stockpot over medium heat.
Add onions, celery, and bell peppers; cook for 1 minute.
Stir in cubed chicken and continue to cook, stirring frequently, for 4 minutes, or until chicken is no longer pink.
Stir in sausage slices and cook for 1 minute.
Add chicken broth and stir; add tomato sauce, tomato paste and stir to combine.
Season with Cajun seasoning, garlic powder, onion powder, sweet paprika, salt, and pepper.
Add linguine and bring mixture to a boil, stirring occasionally.
Reduce heat to a simmer and continue to cook for 15 minutes, stirring often to prevent sticking.
Add shrimp and stir to combine; continue to cook for 10 to 12 more minutes, or until linguine is soft and shrimp is cooked through. Stir frequently.
Remove from heat.
Garnish with parsley or cilantro, and serve.