Season the chicken pieces with Cajun seasoning, salt, pepper and smoked paprika before cooking.

Heat olive oil in a large pot. Cook the chicken until lightly browned, then remove it.

Add the sliced sausage and cook until browned. Remove and set aside with the chicken.

Cook the onion, celery, and bell pepper until soft. Stir in the garlic for one minute.

Mix in the diced tomatoes and cook for three minutes while stirring occasionally.

Stir in the rice, thyme, oregano, remaining Cajun seasoning and cayenne if using.

Add the chicken broth and stir well to combine all the ingredients.

Add the cooked chicken and sausage back into the pot and bring everything to a gentle boil.

Cover and simmer over low heat for about twenty-five minutes until the rice becomes tender.

Place the shrimp on top of the rice. Cover and cook for five minutes until pink.

Sprinkle chopped parsley and sliced green onions over the jambalaya before serving.

Fluff the rice gently with a fork and serve the jambalaya warm with your favorite side dish.