Jambalaya

Ingredients

• 5 tbsp. olive oil, divided
• 1 1/2 tsp. kosher salt, divided
• 1 1/2 tsp. smoked paprika, divided
• 1 tsp. ground black pepper, divided
• 1 lb. boneless skinless chicken thighs, cut into 1-inch cubes
• 1/2 lb. jumbo shrimp, peeled and deveined with the tails removed
• 1/2 lb. andouille sausage, sliced 1/4-inch thick
• 1 medium yellow onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 1 jalapeño, seeded and chopped
• 4 cloves garlic, finely chopped
• 1/4 tsp. cayenne pepper
• 3 c. chicken broth
• 1 (14-oz.) can diced tomatoes, undrained
• 1 tsp. dried thyme
• 2 bay leaves
• 2 c. long-grain white rice, rinsed
• 1/4 c. chopped fresh Italian parsley
• Sliced green onion, to serve
• Hot sauce, to serve

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