Jambalaya Soup

This Jambalaya Soup delivers all the flavors of the classic—smoky andouille, chicken, shrimp, tomatoes, Creole seasoning, and rice—in a rich, tomato-forward broth. It’s bold, hearty, and comes together in a single pot.

• 12 ounces boneless, skinless chicken thighs (¾ pound)
• 12 ounces smoked andouille sausage , sliced into 1/4-inch rounds
• 3 tablespoons regular olive oil
• 1 medium yellow onion , chopped (1 cup)
• 1 large green bell pepper , cored, seeded, and cut into 1/2-inch dice
• 2 to 3 ribs celery , cut into 1/4-inch dice (1 cup)
• 3 to 4 large garlic cloves , minced (1 tablespoon)
• 1 tablespoon Creole seasoning , plus additional to taste
• 2 tablespoons tomato paste
• 6 cups low-sodium chicken broth
• 28 ounces canned diced tomatoes in juice
• 2 teaspoons Worcestershire sauce
• 2 large dried bay leaves
• 2 teaspoons chopped fresh thyme leaves
• ¾ cup long grain white rice , rinsed until the liquid runs clear and drained
• 12 ounces 31/35 raw shrimp (¾ pound), peeled and deveined
• Diamond Crystal kosher salt
• thinly-sliced scallions, chopped fresh parsley, and Louisiana-style hot sauce , for serving