Louisiana-Style Jambalaya

1 lb skinless boneless chicken thighs, cut into 1-inch pieces 2 tsp sea salt, divided ¾ tsp smoked paprika ½ tsp freshly ground black pepper 2 Tbsp extra-virgin olive oil, divided 1 medium onion, chopped 2 medium shallots, chopped 2 celery stalks, chopped 1 medium green bell pepper, chopped 1½ tsp garlic powder Cayenne pepper (optional) ½ cup low-sodium chicken broth or water, plus more as needed cup canned tomato puree 8 oz smoked andouille sausage, cut crosswise into ½-inch slices 1 lb large shrimp, peeled and deveined 3 cups cooked brown rice ¼ cup chopped flat-leaf parsley, plus more for garnish

1. Place chicken in a large bowl; season with ½ tsp salt, paprika and pepper. Let stand 30 minutes while prepping other ingredients.

2. In a large, heavy saucepan or Dutch oven, heat 1 Tbsp oil over medium. Add chicken; cook, undisturbed, 5 minutes. Stir; cook 5 minutes or until lightly browned on second side. Transfer chicken to a bowl.

3. Add remaining 1 Tbsp oil to pan. Add onion, shallots, celery and bell pepper. Cook 10 minutes or until tender and starting to brown, stirring occasionally. Stir in garlic powder and a pinch of cayenne, if desired. Cook 1 minute, scraping bottom of pan to prevent spices from sticking. Add broth. Increase heat and scrape up any browned bits stuck to bottom of pan. Add chicken and juices, tomato puree and 1 tsp salt. Bring to a simmer. Cover, reduce heat to low and cook 15 minutes, stirring once or twice. Add sausage, shrimp and remaining ½ tsp salt. Increase heat to medium-high. Bring to a simmer, reduce heat to medium-low and cook 5 minutes or until shrimp are nearly done (when they're pink and opaque) and sausage is warmed through.

4. Slowly stir in rice. Add a little more broth if jambalaya looks dry (it should be saucy, not soupy). Remove from heat, cover and let stand 10 minutes. Stir in parsley. Serve garnished with extra parsley. Serves 4–6.