Method

• Sauté the Meats: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced smoked sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove the sausage from the pot and set aside. 
  
  
• Brown the Chicken: Add the chicken pieces to the same pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside with the sausage.
  
  
• Sauté the Vegetables: Reduce the heat to medium. Add the chopped onion, bell pepper, and celery to the pot and cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
  
  
• Add Garlic and Spices: Stir in the minced garlic, oregano, thyme, cayenne pepper, smoked paprika, black pepper, and salt. Cook for 1 minute more, until fragrant.
  
  
• Add Tomatoes and Broth: Stir in the undrained diced tomatoes and chicken broth. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pot.
  
  
• Add Rice: Once boiling, stir in the rinsed long-grain white rice. Return to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 20 minutes. Avoid lifting the lid during this time.
  
  
• Add Chicken and Sausage: After 20 minutes, remove the lid and gently stir in the browned chicken and smoked sausage. Cover the pot again and simmer for another 10 minutes.
  
  
• Add Shrimp: Remove the lid and stir in the peeled and deveined shrimp. Cover the pot and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through and the rice has absorbed most of the liquid.
  
  
• Garnish and Serve: Remove from the heat and let the jambalaya rest, covered, for 5 minutes before serving. Garnish with fresh chopped parsley. Serve hot with your favourite hot sauce, if desired.