1. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Season the cubed chicken with 1 teaspoon Cajun seasoning, salt, and black pepper. Sear until browned on all sides, about 5–6 minutes. Remove and set aside.

2. Add the andouille sausage to the pot and cook until browned and crisp around the edges, about 4 minutes. Remove and set aside with the chicken.

3. Add the remaining tablespoon of olive oil, then sauté the onion, green and red bell peppers, and celery for 5–6 minutes until softened. Stir in the garlic and cook for another 30 seconds.

4. Stir in the uncooked rice and toast for 2 minutes. Add remaining Cajun seasoning, smoked paprika, and cayenne (if using). Stir to coat the rice in the spices.

5. Add diced tomatoes (with juice) and chicken broth. Return chicken and sausage to the pot and stir well, scraping the bottom.

6. Bring to a boil, reduce heat to low, cover, and simmer for 20–25 minutes, or until rice is tender and most liquid is absorbed.

7. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and garnish with parsley and green onions.

8. Serve hot and enjoy!