Preheat grill to medium. Cook sausage 8 to 10 minutes, turning frequently until internal temperature reaches 160°F.
Make Louisiana BBQ Shrimp. Melt ¼ cup butter in 3-quart heavy saucepan on medium-high heat. Add garlic; cook and stir 1 minute..
Stir in beer, green onions, Worcestershire sauce, pepper flakes, rosemary, thyme and oregano. Cover; bring to a boil.
Add shrimp; return to a boil, stirring occasionally. Immediately remove shrimp from liquid. Transfer shrimp to serving bowl; keep warm.
Continue boiling cooking liquid until reduced by one-quarter, about 10 minutes.
Stir cream into liquid; return to boiling. Remove pan from heat. Blend in remaining ¼ cup butter and parsley. Pour hot liquid over shrimp.
Make Creole Rice. Heat oil in large skillet over medium-high heat. Add celery, onion, bell peppers and garlic. Cook and stir 3 to 5 minutes or until vegetables are tender-crisp.
Stir in broth; bring to a boil. Reduce heat; simmer 10 minutes or until liquid is reduced by half.
Stir in rice, parsley, salt and black pepper. Serve warm.
