First Step: Prepare Ingredients Dice the onion, celery, and bell peppers; mince the garlic and finely chop jalapeños if using. Cut chicken and sausage into bite-sized pieces and peel/devein shrimp if necessary. Rinse rice if desired and measure all spices and liquids.

Second Step: Sauté Proteins Heat olive oil and butter in a large pot or Dutch oven over medium-high heat until shimmering. Add chicken and sausage pieces to the pan, sautéing for 2-3 minutes until browned but not fully cooked. Remove and set aside.

Third Step: Cook Vegetables In the same pot, add diced onions, bell peppers, celery, and jalapeños. Cook for 5-6 minutes, stirring frequently, until vegetables soften and develop aroma. Stir in garlic and cook for 1 minute more.

Fourth Step: Build the Base Sprinkle flour over the vegetables and stir continuously for 1 minute to create a slight thickening. Gradually pour in chicken stock while stirring to combine. Add crushed tomatoes, tomato paste (if using), Cajun seasoning, bay leaves, and dried thyme. Bring the mixture to a simmer.

Fifth Step: Add Rice and Simmer Return the browned chicken and sausage to the pot. Stir in rice thoroughly to coat it with the flavorful broth. Lower heat to medium-low and cover, simmering for about 15 minutes or according to your rice type stirring frequently to prevent sticking.

Sixth Step: Add Shrimp and Optional Okra Gently fold in shrimp and chopped okra if preferred. Continue simmering for another 5 minutes until shrimp turn pink and opaque, and okra reaches crisp-tender texture. Avoid overcooking shrimp.

Final Step: Season and Serve Remove bay leaves and season jambalaya soup with salt and black pepper to taste. Serve warm, garnished with chopped fresh parsley, green onions, and a drizzle of hot sauce for added kick.