Heat oil in a dutch oven over medium-high heat. Cook chicken thighs for 5 minutes seasoning with salt and black pepper. Add andouille sausage and cook for additional 5 minutes. Transfer meat to a plate and set aside.
Heat oil in pot and add onion, bell pepper, and celery over medium heat. Cook for 6 minutes until tender. Add minced garlic and cook for additional 2 minutes.
Add worcestershire, tabasco, tomato paste, diced tomatoes, dried thyme, cayenne, and cajun seasoning. Give a good stir then add in chicken stock and rice. Give another stir.
Bring to a boil then reduce heat to medium- low and cover cooking for 25-35 minutes until rice is fully cooked. Stir the jambalaya occasionally to prevent rice from sticking and burning.
Give a final stir and serve garnished with parsley or green onions.
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