Heat oil in large skillet over medium-high heat. Add onions and andouille; cook until onions are tender and andouille turns golden brown, about 7 minutes. Stir in garlic; cook until fragrant, about 30 seconds more.

Add 1 ¾ cups water to pan; bring to boil. Stir in contents of yellow rice mix and green olives. Boil rice mixture 1 minute; tightly cover pan. Reduce heat to medium-low; simmer 12 minutes. Add shrimp; simmer for about 13 more minutes, until rice is tender and water is absorbed.

Sprinkle with parsley. Serve immediately.