Heat your rustic cast iron skillet over medium-high heat with the olive oil until it is shimmering and hot. Add the thick diagonal slices of smoked sausage in a single layer. Sear them undisturbed for 3-4 minutes per side until a deep, caramelized brown crust forms.

Push the browned sausage to one side of the skillet, making room for the seafood. Add the raw shrimp to the sizzling pan juices. Cook for 1-2 minutes per side until they suddenly transform into plump, pink cooked shrimp.

Use a slotted spoon to temporarily remove the shrimp and sausage to a clean plate, leaving the flavored oils behind. Toss the broccoli florets into the pan and sear them for 2-3 minutes. You want them to emerge bright green and tender-crisp with a slight char on the edges.

Lower the skillet's heat to medium-low and whisk the honey, soy sauce, and minced garlic directly into the pan. Stir in the prepared cornstarch slurry, mixing constantly. Let the mixture bubble gently for 1-2 minutes as it rapidly reduces into a glossy, dark amber honey garlic sauce.

Return the browned smoked sausage and plump pink shrimp back into the skillet with the broccoli. Toss everything vigorously until the ingredients are evenly coated in the hot glaze. Remove the skillet from the heat, and evenly scatter the tiny toasted white sesame seeds and finely chopped fresh green onions on top before serving.