Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Brown sausage in the hot oil; remove with slotted spoon and set aside.
Season the chicken pieces with half of you r all purpose, garlic pepper, chili powder, and salt . Add remaining oil to the pot and sauté chicken until lightly browned. Remove with slotted spoon; set aside.
In the same pot, toss in the trinity (onion, celery, and bell pepper) and cook until soft and translucent. Add garlic and cook until fragrant.
Stir in the tomatoes; season with thyme, oregano, cayenne powder (optional), hot sauce, worcestershire sauce, smoked paprik, chili powder and the remaining bayou city seasonings.
Stir in the rice, chicken, and sausage. Cook for 5 minutes, while stirring.
Add chicken broth and bay leaves, bring to a boil, reduce the heat to medium low. Cover and let simmer for 25 minutes. You want the liquid to be completely absorbed into the rice.
Remove cover and fold shrimp gently into jambalaya. Cover with lid and let simmer , stirring occasionally , until shrimp are cooked. (around 5. minutes)
Fold in fresh green onion and remove bay leaves. Adjust taste too desired flavor by adding more Bayou City Seasonings, Cayenne, and/or salt.
Serve hot, topped with green onion and parsley.
