Heat 1 tablespoon olive oil in a 6-quart Dutch oven over medium-high heat. Add the seasoned chicken in a single layer and cook for 5 to 6 minutes, turning occasionally, until browned and the thickest pieces reach an internal temperature of 165°F. Transfer the chicken to a clean plate and set it aside.

Add 14 ounces sliced smoked sausage to the same pot and cook for 3 to 4 minutes, stirring occasionally, until browned around the edges. Transfer the sausage to the plate with the chicken, leaving the rendered fat and browned bits in the pot.

Reduce the heat to medium and add the remaining 1 tablespoon olive oil. Add 1 diced yellow onion, 1 diced green bell pepper, and 2 diced celery ribs. Cook for 5 to 6 minutes, stirring often and scraping up the browned bits, until the vegetables begin to soften.

Add 2 tablespoons tomato paste, the remaining 1½ teaspoons Cajun seasoning, the remaining ¼ teaspoon kosher salt, the remaining ¼ teaspoon ground black pepper, 1½ teaspoons smoked paprika, and 1 teaspoon dried thyme. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and the seasonings become fragrant.

Add 6 minced garlic cloves and cook for 30 seconds, stirring constantly, just until fragrant.

Add 2 cups unrinsed long-grain white rice and cook for 1 minute, stirring constantly, until the rice is evenly coated in the tomato and seasoning mixture.

Pour in (1) 14.5-ounce can petite diced tomatoes with their juices, 3 cups reduced-sodium chicken broth, 1 tablespoon Worcestershire sauce, and 1 teaspoon Louisiana-style hot sauce. Add 1 dried bay leaf and stir once to combine.

Turn the heat up to medium-high and bring the mixture to a boil. Cover the pot, lower the heat, and cook for 25 minutes. Leave the lid on and do not stir.

Take the pot off the heat. Add the chicken and sausage back to the pot, along with any juices left on the plate. Put the lid back on and let it sit for 10 minutes before fluffing the rice.

Remove the bay leaf. Add ¼ cup sliced green onions and 2 tablespoons chopped fresh parsley, then gently fold the chicken, sausage, herbs, and rice together with a fork.

Let the jambalaya sit uncovered for 2 to 3 minutes if it appears slightly wetter than desired. Spoon it into bowls and serve warm. ENJOY!