Chicken, Shrimp, and Sausage Jambalaya

4 boneless, skinless chicken thighs (1 pound) trimmed of visible fat, cut into 2-inch chunks
2 teaspoon(s) Creole seasoning
2 tablespoon(s) canola oil
6 ounce(s) andouille sausage or other smoked sausage
1 large white onion chopped (1 1/2 cups)
1 small red bell pepper cut into 1-inch strips
1 small yellow bell pepper cut into 1-inch strips
1 small green bell pepper
1 tablespoon(s) fresh thyme leaves
2 tablespoon(s) all-purpose flour
1/4 teaspoon(s) cayenne pepper
1 cup(s) raw long-grain rice
3 cup(s) chicken broth
1 can(s) diced fire-roasted tomatoes (16-ounce), undrained
3/4 pound(s) large shrimp peeled and deveined, tail shells intact
Chopped parsley for garnish

Sprinkle chicken with Creole seasoning. Heat oil in a Dutch oven over medium-high heat; add sausage and brown 2 minutes.

Remove to a plate. Add chicken and sauté until brown, about 4 minutes; remove to plate.

Add onion, peppers, thyme, flour, and cayenne to pot and cook, stirring constantly, until onions are translucent, about 4 minutes.

Stir in rice, then add broth and tomatoes and bring to a boil. Reduce heat to low; cover and simmer 10 minutes.

Stir chicken and sausage into rice mixture; cover and continue to simmer 6 minutes.

Stir in shrimp; cover and simmer 6 minutes, or until cooked through. Spoon jambalaya onto plates. Garnish servings with parsley.