Prepare the base: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the diced chicken and sausage, cooking until lightly browned on all sides. Remove from the pot and set aside, keeping the flavorful bits at the bottom to build depth in your dish.

Sauté vegetables: In the same pot, add the onion, bell pepper, and celery. Cook, stirring occasionally, for 5–7 minutes until the vegetables soften and release their natural sweetness. Add the minced garlic and cook for an additional 1 minute, until fragrant but not browned.

Build the flavor: Return the browned chicken and sausage to the pot. Stir in the diced tomatoes, rice, chicken broth, Creole seasoning, thyme, smoked paprika, cayenne, salt, and black pepper. Mix everything thoroughly to ensure the rice absorbs the flavorful liquid evenly.

Simmer the jambalaya: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 20–25 minutes, stirring occasionally to prevent sticking. Taste the liquid and adjust seasoning as needed. The rice should be tender and fully cooked, and the chicken infused with rich, spicy flavors.

Add the shrimp: Gently fold in the shrimp and cook uncovered for 5–7 minutes until the shrimp turn pink and opaque. This final step keeps the shrimp tender and prevents overcooking while allowing it to soak up the savory sauce.

Garnish and serve: Remove the jambalaya from heat and let it rest for a few minutes before serving. Garnish with sliced green onions and chopped parsley for a fresh, vibrant finish. Serve hot in bowls for a hearty, comforting meal that’s perfect for gatherings or a flavorful weeknight dinner.