Brown the Chicken: Heat the olive oil in a large Dutch oven over medium-high heat. Season the chicken with a little of the Cajun seasoning and cook for about 5–6 minutes until lightly browned. The chicken does not need to be fully cooked at this stage. Transfer to a plate.

Brown the Sausage: Add the sliced andouille sausage to the same pot. Cook for about 4 minutes until browned and lightly crisp around the edges. This step adds depth of flavor to the dish.

Cook the Vegetables: Add the onion, bell pepper, and celery. Cook for 5–6 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant, which will enhance the overall aroma of the dish.

Add the Seasonings: Stir in the remaining Cajun seasoning, smoked paprika, thyme, onion powder, cayenne (if using), salt, pepper, and bay leaves. Cook for about 30 seconds to bloom the spices, allowing their flavors to develop.

Add Rice and Broth: Stir in the rice until coated with the seasonings. Pour in the chicken broth and diced tomatoes with their juices. Return the browned chicken to the pot. Bring to a gentle boil, ensuring all ingredients are well combined.

Simmer: Reduce the heat to low: Cover and simmer for 22–25 minutes until the rice is tender and most of the liquid has been absorbed. Stir only once or twice to prevent sticking, which helps maintain the rice's texture.

Cook the Shrimp: Nestle the shrimp into the hot rice mixture. Cover and cook for 4–5 minutes until the shrimp turn pink, opaque, and reach an internal temperature of 145°F (63°C). The chicken should reach 165°F (74°C) to ensure it's fully cooked.

Rest: Remove the pot from the heat: Discard the bay leaves. Cover and let the jambalaya rest for 10 minutes to allow the rice to finish absorbing the remaining liquid, which enhances the dish's overall consistency.

Garnish and Serve: Fluff gently with a fork: Top with sliced green onions and chopped parsley. Serve with lemon wedges if desired for an added burst of freshness.