For the Jambalaya:

• 1 tbsp olive oil
• 12 oz andouille sausage, sliced into rounds
• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup long-grain white rice (uncooked)
• 3 cups chicken stock
• 2 tsp Cajun seasoning
• 1/2 tsp dried thyme
• 2 bay leaves
• Salt and black pepper to taste
• 1/2 lb medium shrimp, peeled and deveined

For Garnish:

• Chopped parsley
• Sliced green onions