Heat 1 tablespoon of peanut oil in a large Dutch oven over medium-high heat. Add the chicken pieces, season with salt, pepper, and 1 teaspoon of Cajun seasoning. Cook until browned on all sides, about 5-6 minutes. Remove chicken and set aside.

In the same pot, add the andouille sausage and cook until browned, about 3-4 minutes. Remove and set aside with the chicken.

Add the remaining tablespoon of peanut oil to the pot. Add the diced onion, bell pepper, and celery (the Cajun trinity). Cook, stirring frequently, until vegetables have softened, about 5 minutes.

Add the minced garlic and cook for another 30 seconds until fragrant.

Stir in the diced tomatoes with their juice, scraping the bottom of the pot to release any browned bits (this adds amazing flavor!).

Return the chicken and sausage to the pot, then add the chicken broth, rice, remaining Cajun seasoning, thyme, bay leaf, and hot sauce if using. Stir well to combine.

Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.

Remove the pot from heat, discard the bay leaf, and let the jambalaya rest, covered, for 5 minutes to allow the flavors to meld.

Fluff the rice gently with a fork, then stir in the fresh parsley and green onions. Taste and adjust seasoning if needed.

Serve hot, with additional hot sauce on the side for those who like extra spice.