Place the chicken pieces in a bowl and toss with 1 teaspoon of Creole seasoning, salt, and black pepper until evenly coated.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook for 3–4 minutes per side, until lightly browned. Transfer to a plate. Add the sliced sausage and cook for 2–3 minutes until browned, then transfer it to the same plate.
Add the onion, celery, and bell pepper to the skillet. Cook for 4–5 minutes until the vegetables begin to soften. Stir in the garlic, thyme, smoked paprika, and bay leaves and cook for another minute.
Stir in the rice and cook for about 1 minute to lightly toast the grains. Add the crushed tomatoes, chicken broth, Worcestershire sauce, hot sauce, and remaining Creole seasoning. Stir well to combine.
Return the browned chicken and sausage to the skillet, along with any juices from the plate. Stir everything together and bring the mixture to a gentle boil.
Reduce the heat to low, cover, and simmer for 18–22 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid opening the lid too often while the rice cooks.
Remove the skillet from the heat and let the jambalaya rest, covered, for 5 minutes. Remove the bay leaves, fluff the rice gently, and garnish with green onions and fresh parsley before serving.
