Jambalaya

Heat oil in a large Dutch oven over medium-high heat. Add sliced sausage and cook until browned on both sides, about 3-4 minutes. Remove with a slotted spoon and set aside. In the same pot, add chicken pieces and season with salt and pepper. Cook until browned on both sides, about 5-6 minutes. Remove and set aside with the sausage.

Reduce heat to medium. Add onion, bell pepper, celery, and a pinch of salt. Sauté until softened, about 5 minutes, scraping up any browned bits. Add garlic and cook for 1 minute more, until fragrant.

Add rice to the pot and stir to coat with the vegetables. Add Cajun seasoning, dried thyme, bay leaf, and paprika. Stir for 1-2 minutes until the rice begins to lightly toast.

Pour in the diced tomatoes with their juices and chicken broth. Return the sausage and chicken (but not the shrimp) to the pot, along with any juices that accumulated. Stir to combine.

Bring to a boil, then reduce heat to low. Cover and simmer gently for 20 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.

Stir in the shrimp. Cover and cook for an additional 5-7 minutes, until the shrimp have turned pink and are cooked through. Taste and adjust salt and pepper if needed. Remove from heat and let rest, covered, for 5 minutes.

Discard the bay leaf. Fluff the jambalaya with a fork, garnish with sliced green onions, and serve hot.