To begin, set all vegetables and proteins in separate bowls. This level of preparation makes cooking smooth and efficient. Rinse your rice under cold water until it runs clear to remove excess starch and avoid stickiness in the final dish.

Place diced chicken thighs in a bowl and season with paprika, thyme, cayenne, salt, and black pepper. Toss to coat evenly and set aside for at least 15 minutes while you continue with the next step. This allows the flavours to soak in and improves browning during cooking.

Heat 1 tbsp of oil in a large, heavy bottomed pot over medium to high heat. Sear the sausage slices until browned on both sides, about 3 to 4 minutes. Remove and set aside. In the same pot, add the remaining oil and brown the marinated chicken until golden but not fully cooked through. Set aside with the sausage.

Using the same pot, reduce the heat to medium. Add chopped onions, bell pepper, and celery. Cook for 5 to 6 minutes, stirring often, until softened and fragrant. Stir in the garlic and diced tomato, cooking for an additional 2 minutes.

Stir in the tomato paste and cook for 1 minute to deepen the flavour. Sprinkle in oregano, any extra thyme, and more cayenne if desired. Stir thoroughly so the vegetables are coated well with spices and paste.

Return the browned sausage and chicken to the pot. Add the rinsed rice and stir to coat the grains evenly. Let the rice toast lightly for 1 to 2 minutes. This helps develop flavour and avoids sogginess later on.

Add the canned tomatoes and chicken stock. Bring to a gentle boil, then immediately reduce the heat to low. Cover the pot tightly and let it simmer for 20 minutes without lifting the lid. This ensures the rice cooks evenly without releasing steam.

After 20 minutes, lift the lid quickly and scatter the prawns over the rice. Cover again and cook for 5 to 7 minutes more until the prawns are pink and cooked through. Do not stir while simmering to maintain the rice structure.

Turn off the heat and let the jambalaya rest, still covered, for 5 minutes. This allows steam to finish cooking the rice. Then, fluff gently with a fork, folding in the prawns and juices without breaking the rice.