Heat a large pan to medium heat. Add oil with onions, peppers and celery. Cook for 6-7 minutes, until softened. Add garlic, chicken and andouille sausage. Cook for 5 minutes, stirring often, until chicken is no longer pink and the sausage starts to cook through.
Add tomatoes and stir to break apart. Cook for 3 minutes. Add Cajun seasonings, oregano, basil, salt and pepper, tomato sauce and chicken stock. Stir.
At this point, if you’re looking for an EXTRA SPICY version, add in a few teaspoons of your favorite hot sauce. If not, omit. I would add it!
Stir in the white rice. Bring to a quick boil then reduce heat to a simmer. Cover and let simmer for 25-30 minutes, or until the rice is cooked and tender, to your preference.
Heat a small pan to medium heat and add oil. Season shrimp with salt, pepper and Cajun seasoning and sauté a couple minutes each site, until cooked through. Stir them into the Jambalaya pot.
Serve Jambalaya into bowls and garnish with parsley.
