Prepare the ingredients: Dice the chicken thighs, slice the sausage, and chop all vegetables. Mince the garlic and measure out the spices so everything is ready before you start cooking, which makes the process smooth and organized.

Brown the meats: Heat 2 tablespoons of vegetable oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add the chicken pieces first, seasoning lightly with salt and black pepper, and cook until lightly browned but not fully cooked through. Remove the chicken and set aside. Next, add the sausage slices to the same skillet, browning them to release their smoky flavor. Remove and set aside with the chicken.

Cook the vegetables: In the same skillet, add the chopped onion, bell pepper, and celery. Sauté for 5–6 minutes until softened and aromatic. Stir in the minced garlic and cook for another 1–2 minutes, making sure the garlic does not burn. This base will give the jambalaya its signature depth of flavor.

Add rice and seasonings: Stir in the rice, Cajun seasoning, smoked paprika, thyme, oregano, and cayenne pepper (if using). Toast the rice lightly for 1–2 minutes, coating it with the spices and vegetable mixture. This helps enhance the flavor and ensures the rice will cook evenly.

Combine liquids and simmer: Return the chicken and sausage to the skillet. Pour in the chicken broth and diced tomatoes, including the juice. Stir everything together and bring to a boil. Reduce the heat to low, cover the skillet, and let it simmer gently for 25–30 minutes, or until the rice is tender and has absorbed the flavors of the meat and vegetables. Stir occasionally to prevent sticking, and adjust seasoning with more salt or pepper if needed.

Finish and garnish: Once the rice is fully cooked and the jambalaya has thickened slightly, remove from heat. Sprinkle chopped green onions and fresh parsley on top for a fresh, vibrant finish. Serve hot for a hearty, flavorful meal that captures the essence of Southern cooking.