2Tablespoonschopped fresh parsleyoptional, for garnish
Heat oil in large dutch oven over medium heat.
Add chicken and sausage and cook, stirring, about 8-10 minutes or until chicken is done.
Add onions and continue cooking and stirring for about 8 minutes.
Add celery and cook, stirring another 2-3 minutes.
Add bell pepper and garlic and cook, stirring about 8 minutes.
Add rice, stock, tomatoes and all seasonings. Bring to a boil and then reduce heat to low, Cover and simmer for 15 minutes.
Add shrimp and green onions and stir. Cover. If shrimp are medium size the heat can be turned off and allowed to sit for 5 minutes, covered. If shrimp are large, allow to cook, covered for 2-3 minutes and then turn heat off and allow to sit another 2-3 minutes.
Before serving remove bay leaves and garnish with parsley, if desired.
If you prefer Jambalaya that is not spicy use a smoked sausage that isn't spicy (Andouille is spicy) and leave out the cayenne pepper.