Start by heating 1 tablespoon of oil in a large pot over medium high heat. Add the sausage and cook until browned, remove with a slotted spoon to a waiting plate lined with paper towels and set aside.
Season the chicken pieces with 1/3 of the Cajun seasoning. Add remaining oil to the pot and saute chicken until lightly browned. Remove with slotted spoon to the plate with the sausage, set aside.
Add the onion, bell peppers and celery to the oil in the pot and saute for 3-4 minutes, stirring often. Add the garlic and cook for 1 minute.
Stir in the tomatoes, salt, pepper, thyme, oregano, smoked paprika, bay leaves, Cayenne powder, hot sauce, Worcestershire sauce, and the remaining Cajun seasoning. Stir in the chicken and sausage. Cook for 5 minutes, while stirring occasionally.
Add in the rice and chicken stock, bring to a boil, then reduce heat to low-medium. Cover and let simmer for about 20 to 25 minutes. Stir occasionally. Add the shrimp to the Jambalaya mixture, stir through gently and cover with lid. Allow to simmer until the shrimp are cooked through and pink, about 5-6 minutes.
Taste and adjust salt and pepper, if needed. Garnish with sliced green onions, some parsley and serve immediately... preferably with a side of corn bread :)Refrigerate any leftovers for up to 3 days.