In a large soup pot pour in the olive oil and heat over medium to high heat. Chop the onion, green pepper and celery and place into the pot with the salt. Mince the garlic and place in the vegetable mixture. Cut the chicken into cubes and add to the pot.

Slice the andouille sausage and rough-chop the fresh thyme. Place in pot along with the tomatoes, chicken stock, cayenne pepper, oregano, rice, and bay leaf. Stir the mixture and turn down to medium heat and place a lid over the pot, and let cook for 30 minutes. Stir every ten minutes to make sure the rice doesn’t stick to the bottom.

Once the rice is cooked, remove from the heat, take out the bay leaf, and add the shrimp, and stir. Once the shrimp is cooked, the jambalaya is ready to serve! Top with chopped parsley and green onions and enjoy!