Chop the onion, green bell pepper, and celery. Mince the garlic.
Cook the Chicken and Sausage:
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and sausage, cooking until browned. Remove from the pot and set aside.
Sauté the Vegetables:
In the same pot, add the onion, bell pepper, and celery. Cook until tender, about 5 minutes. Add the garlic and cook for another minute.
Add the Remaining Ingredients:
Return the chicken and sausage to the pot. Add the diced tomatoes, chicken broth, rice, paprika, thyme, oregano, cayenne pepper, salt, and pepper. Stir well to combine.
Cook the Jambalaya:
Bring to a boil, then reduce the heat and simmer, covered, for about 25 minutes, or until the rice is cooked and has absorbed most of the liquid. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
Add the Shrimp:
Stir in the shrimp and cook for an additional 5 to 7 minutes, or until the shrimp are pink and cooked through.
Garnish and Serve:
Remove from heat and let sit for a few minutes. Garnish with sliced green onions and chopped fresh parsley.
Enjoy your delicious Jambalaya!
