Chop the onions, celery, and green pepper into their specified sizes, mince the garlic, slice both sausages into rounds, and cut the chicken into bite-sized chunks. Season the shrimp with creole seasoning in a bowl and set aside. Having everything prepped and ready will allow the cooking process to move smoothly without interruption.

Preheat your oven to 300°F. In a large Dutch oven over medium-high heat, brown both the smoked and andouille sausages until they develop a golden crust and release their flavorful oils, about 5-7 minutes. Remove the sausages and set aside—they'll finish cooking in the oven. This browning step builds deep, smoky flavors that are essential to authentic jambalaya.

In the same Dutch oven with the rendered sausage fat, add the chopped onions, celery, and green pepper. Sauté over medium heat for 15 minutes, scraping the browned bits from the bottom of the pot to incorporate all that caramelized flavor. Add the minced garlic and cook for another 2 minutes until fragrant. I like to let the vegetables soften and release their natural sweetness before moving to the next step—this creates a better flavor foundation for the entire dish.

Stir in the chicken broth and browning sauce to deglaze the pot, making sure to incorporate all the flavorful bits from the bottom. Add the rice, dried thyme, bay leaf, and Worcestershire sauce, stirring to combine. Return the browned sausages from Step 2 to the pot and bring the mixture to a boil over medium-high heat.

Once the mixture reaches a boil, add the creole-seasoned shrimp and the chicken chunks, stirring to distribute them evenly throughout the rice. Turn off the heat and cover the Dutch oven with its lid. Immediately transfer the pot to your preheated 300°F oven and bake for 1 hour. I prefer to cook jambalaya gently in the oven rather than on the stovetop because it allows the rice to cook evenly and the flavors to meld without constant stirring.

Remove the Dutch oven from the oven and let it sit covered for 5 minutes—this allows the rice to fully absorb any remaining liquid and the proteins to finish cooking gently. Stir in the chopped green onions, remove the bay leaf, and serve directly from the pot or transfer to a serving dish.