Heat 1–2 tablespoons of cooking oil in a large pot or Dutch oven over medium heat. Once the oil shimmers, add the sausage.

Add the sliced andouille sausage and cook until golden brown, about 5 minutes. Transfer to a plate and set aside.

In the same pot, add the diced chicken breast, season lightly with salt and pepper, and cook until browned on the outside and cooked through, about 5–7 minutes. Transfer to the plate with the sausage.

Toss in the chopped onion, bell pepper, and celery to the pot. Sauté for about 3–4 minutes until they begin to soften, then stir in the minced garlic for an additional 30 seconds until fragrant.

Pour in the canned diced tomatoes with juices, rinsed rice, chicken broth, Cajun seasoning, dried thyme, bay leaf, and a pinch of salt and pepper. Stir everything together and bring it to a boil.

Once boiling, reduce heat to low, cover the pot, and let it gently simmer for around 20 minutes until rice is tender and most of the liquid is absorbed.

Return the cooked sausage and chicken to the pot along with the frozen shrimp. Stir to combine, cover, and cook for an additional 5 minutes until the shrimp turn pink and are cooked through.

Remove from heat, discard the bay leaf, and taste to adjust seasoning if needed. Allow to sit, covered, for 5 minutes to thicken, then fluff gently with a fork.

Before serving, sprinkle with sliced green onions and chopped parsley for added freshness.