Heat 1 tbsp olive oil in a dutch oven over medium high heat. Cook chicken thighs for 5 minutes seasoning with salt and pepper. Add andouille sausage and cook for additional 5 minutes. Transfer meat to a plate and set aside.
Add 1 tbsp olive oil to pot and add onion, bell pepper, and celery. 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. Stir jambalaya occasionally to prevent sticking and burning.
Give a final stir and serve garnished with parsley or green onions.