Prep the holy trinity

• Dice the green bell pepper, yellow onion and celery.
• Use a food processor to make this go faster.
• Set aside.

Slice the sausage

• Slice the smoked andouille sausage.
• Set aside.

Season the chicken

• Coat the boneless, skinless chicken thighs with a little olive oil.
• Season with cayenne pepper, garlic powder, onion powder, Creole seasoning and smoked paprika.

Brown the sausage

• Heat avocado oil in the pan.
• Add the smoked sausage and brown it quickly until nicely colored.

Sear the chicken

• Add the seasoned chicken thighs to the pan.
• Sear about 5 minutes per side to lock in the flavor.

Cook down the trinity

• Drop the diced bell pepper, onion and celery into the pan.
• Cook down the vegetables.
• Season the veggies with hot sauce and more Creole seasoning.
• Add garlic paste and about a tablespoon of tomato paste.

Toast the rice

• Add 2 cups of white rice to the pan.
• Toast the rice for a couple of minutes.

Simmer the jambalaya

• Since you used 2 cups of rice, add 4 cups of chicken broth.
• Add the sausage back in.
• Add the diced chicken thighs.
• Add the bay leaves.
• Cover with a lid and let it simmer for about 18 to 25 minutes, depending on the rice you have.

Add the shrimp

• With 5 minutes left, add the shrimp.
• Shrimp don't take long to cook, that's why they go in last.
• Let it finish off.

Serve

• Fluff the jambalaya and garnish with sliced green onions.
• Taste and enjoy.