Heat the vegetable oil in a large Dutch oven over medium-high heat.

Add the sliced andouille sausage and cook for about 5–6 minutes, stirring occasionally, until beautifully browned on both sides. Browning creates flavorful bits on the bottom of the pot that will season the entire dish.

Once browned, transfer the sausage to a plate while leaving the rendered fat in the pot.

Season the chicken pieces lightly with a little Cajun seasoning.

Add them to the same pot and cook for 6–8 minutes, turning occasionally until the outside develops a rich golden-brown crust. The chicken doesn’t need to be fully cooked at this stage because it will finish cooking with the rice.

Remove the chicken and place it beside the sausage.

Reduce the heat to medium.

Add the diced onion, celery, and green bell pepper to the pot. These vegetables are known as the Holy Trinity of Cajun cooking and provide the foundation of authentic Louisiana flavor.

Cook for about 6–7 minutes, stirring frequently until softened.

Add the minced garlic and cook for another minute until fragrant.

Return the browned chicken and sausage to the Dutch oven.

Add the Cajun seasoning, smoked paprika, garlic powder, onion powder, thyme, black pepper, cayenne (if using), and bay leaves. Stir well so every piece of meat is coated with the seasonings.

Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to release all the flavorful browned bits. Bring the mixture to a gentle boil before adding the rice.

Stir the uncooked long-grain rice into the simmering broth until evenly distributed.

Reduce the heat to low, cover the pot with a tight-fitting lid, and cook for 25–30 minutes without lifting the lid. During this time, the rice absorbs the flavorful broth while the chicken finishes cooking, creating the rich, hearty texture that makes jambalaya so satisfying.

After the rice has absorbed most of the broth and is nearly tender, uncover the pot and gently stir in the peeled and deveined shrimp.

Cover the pot again and cook for 5–7 minutes, or until the shrimp turn pink, opaque, and are cooked through. Avoid overcooking, as shrimp can become rubbery very quickly.

Remove the bay leaves, fluff the jambalaya with a fork, and garnish generously with sliced green onions and freshly chopped parsley. Serve hot with your favorite Louisiana-inspired side dishes.