Wash and chop all vegetables. Cut chicken into small pieces. Slice the sausage and clean shrimp. Measure all spices and rice. Keeping everything ready makes cooking easy and smooth without rushing.

Place a large pot on medium heat. Add oil and let it warm. Do not let it smoke. A warm pot helps cook ingredients evenly and builds a good flavor base.

Add chicken pieces to the pot. Stir and cook for about 5–7 minutes. The chicken should turn light brown. This step locks in flavor and gives a nice base to the dish.

Now add sliced sausage. Cook for another 5 minutes. The sausage will release oils and flavor. Stir gently so it does not stick to the bottom.

Add onion, bell pepper, and celery. Stir well and cook for 5 minutes. The vegetables should soften and smell sweet. This mix is known as the Cajun base.

Add minced garlic, paprika, thyme, and cayenne pepper. Stir for one minute. This step brings out strong aromas and deep flavor in your jambalaya.

Pour in diced tomatoes and chicken stock. Stir everything well. Bring it to a gentle boil. The liquid should cover all ingredients nicely.

Add rice into the pot. Stir gently to spread it evenly. Reduce heat to low. Cover the pot and let it cook for about 20 minutes.

After rice is almost cooked, add shrimp. Stir gently and cook for 5–7 minutes. Shrimp should turn pink and soft. Do not overcook them.

Turn off heat and let the dish rest for 5 minutes. This helps flavors settle. Garnish with fresh parsley and serve warm.