Brown the sausage

• Heat the oil in an enameled cast iron pan over medium-high heat.
• Add the sliced sausage and cook until nicely browned.
• Remove the sausage and set aside.

Sear the chicken

• Add the cut chicken thighs to the same pan.
• Season with the all-purpose seasoning and cook for a few minutes.
• Remove the chicken and set aside.

Cook the Holy Trinity

• Reduce the heat to medium.
• Add the bell pepper, onion and celery and cook until softened.
• Stir in the garlic, tomato paste and crushed tomatoes.

Add rice and liquids

• Mix in the rice and let everything come together.
• Return the sausage and chicken to the pan.
• Pour in the chicken broth and season very well, then stir to combine.

Simmer the jambalaya

• Bring everything to a boil.
• Turn the heat down to low, cover and cook until the rice is tender.
• Turn off the heat and let everything fluff.

Finish and serve

• Fluff the jambalaya with a spatula.
• Top with sliced green onion and serve hot.