Generously season the chicken pieces on both sides with kosher salt and freshly ground black pepper.

Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Place the seasoned chicken thighs in the skillet and sear until they develop a golden crust on both sides, approximately 6 to 7 minutes. Once cooked, transfer the chicken to a plate, cover with foil, and set aside to keep warm.

In the same skillet, add the diced onion, red bell pepper, celery, and minced garlic. Toss in the Andouille sausage slices. Cook everything together over medium heat until the vegetables soften and the sausage starts to brown, around 5 minutes.

Add the dry rice to the pot, followed by the smoked paprika, dried thyme, dried oregano, cayenne pepper, and a pinch of kosher salt. Stir thoroughly to evenly coat the rice and vegetables with the fragrant spice blend.

Return the cooked chicken to the pot. Pour in the chicken broth and crushed tomatoes, then add the bay leaves. Stir gently, ensuring all ingredients are well mixed. Bring the pot to a boil, then reduce the heat to low and cover with a tight-fitting lid. Allow the mixture to simmer for 15 to 20 minutes, stirring occasionally, until the rice absorbs the liquid and becomes tender.

Once cooked, remove the pot from the heat and discard the bay leaves. Taste and adjust the seasoning with more salt or freshly cracked black pepper, if desired.

Ladle the jambalaya into serving bowls while hot. Garnish with fresh scallions and chopped parsley for an added burst of flavor and color. Enjoy immediately.