Dice the onion, bell pepper, and celery into uniform pieces, mince the garlic, and slice the scallions—set all aside. Cut the chicken thighs into 1-inch chunks and toss them in a bowl with 5 teaspoons of Cajun seasoning, ensuring every piece is well coated. Slice the andouille sausage into 1/4-inch rounds. Having everything prepped and ready will keep the cooking process smooth and prevent overcooking any component.

Heat 1 tablespoon of canola oil in a large heavy-bottomed pot over medium-high heat until shimmering. Working in batches if needed to avoid crowding, sear the seasoned chicken for 8-10 minutes until golden brown on the outside (it doesn't need to be fully cooked through). Transfer to a plate, then add the sliced sausage to the same pot and cook for about 5 minutes until browned and the fat renders slightly. Move the sausage to the plate with the chicken—this browning creates a flavorful fond that will enrich the entire dish.

In the same pot with the rendered fat and fond, add the diced onion, bell pepper, and celery. Sauté for 5-6 minutes, stirring occasionally, until the vegetables soften and become fragrant—this is the classic Cajun holy trinity. Add the minced garlic and cook for another 30 seconds until fragrant, then stir in the tomato paste, cooking for 1-2 minutes to caramelize slightly and deepen the flavor. I like to let the tomato paste stick to the bottom for just a moment before stirring—it adds a subtle sweetness that rounds out the spices.

Add the rice to the pot and stir constantly for 1-2 minutes to coat it with the oil and spices—toasting the rice slightly helps it cook more evenly and prevents mushiness. Pour in the chicken broth, worcestershire sauce, and return the cooked chicken and sausage to the pot along with the bay leaves, dried thyme, ground black pepper, and smoked paprika. Stir everything together to combine evenly, making sure the rice is submerged beneath the liquid.

Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot with a lid, and let it simmer undisturbed for 30 minutes. The rice will absorb the flavorful liquid while the proteins finish cooking and the spices infuse throughout. After 30 minutes, remove the lid and check the consistency—if the jambalaya looks too wet, cook uncovered for another 5-10 minutes until it reaches your desired texture. I always remove the bay leaves before serving, as they can be a choking hazard.

Taste the jambalaya and adjust seasoning as needed with additional Cajun seasoning or salt. Remove from heat and let it rest for 2-3 minutes, then transfer to a serving dish or individual bowls. Top each serving with sliced scallions for freshness and color, and pass Tabasco sauce at the table for those who want extra heat.