Step 1: Prep the Proteins : Season the chicken pieces with salt, pepper, and a pinch of paprika. Pat the shrimp dry and set aside (season lightly with salt and pepper).

Step 2: Sear the Meat : In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Brown the sausage slices for 3–4 minutes, then remove and set aside. Add chicken to the pot, sear until golden (about 4–5 minutes), then remove and set aside.

Step 3: Sauté the Vegetables: Add the remaining tablespoon olive oil. Sauté onion, bell pepper, and celery for 5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.

Step 4: Build the Flavor Base : Add paprika, cayenne, thyme, oregano, and a pinch more salt. Stir well. Add diced tomatoes (with juices) and bay leaves. Cook for 2 minutes.

Step 5: Cook the Rice : Stir in the rice until it’s coated with the seasoning and vegetables.Add chicken broth and water, scraping the bottom to release browned bits. Return sausage and chicken to the pot. Stir, cover, and bring to a boil. Reduce heat to low and simmer for 20 minutes (do not stir during this time).

Step 6: Add the Shrimp : After 20 minutes, stir the jambalaya gently. Add shrimp, cover, and cook for another 5–7 minutes until pink and cooked through.

Step 7: Final Touches : Taste and adjust seasoning — add more salt, pepper, or hot sauce if needed. Remove bay leaves. Garnish with parsley, green onions, and lemon wedges.