Cut the chicken thighs into 1-inch pieces and slice the Andouille sausage into 1/2-inch thick half-moons.

Heat a large skillet over medium-high heat. Add the sliced Andouille sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside.

If needed, add 1 tablespoon of olive oil to the same skillet. Add the chopped yellow onion, celery, and green bell pepper. Sauté until the vegetables begin to soften, about 5-7 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Transfer the sautéed vegetables to a 6-quart (or larger) slow cooker. Add the seared sausage, chicken thigh pieces, undrained fire-roasted diced tomatoes, chicken broth, Cajun seasoning, smoked paprika, dried thyme, and bay leaves. Stir all ingredients well to combine.

Cover the slow cooker and cook on HIGH for 4 hours, or on LOW for 7-8 hours, until the chicken is cooked through and very tender.

About 45 minutes to 1 hour before serving, stir in the uncooked long-grain white rice. Ensure the rice is fully submerged in the liquid. If the liquid level seems too low, you can add an additional 1/4 to 1/2 cup of chicken broth or water.

Re-cover the slow cooker and continue to cook on HIGH for another 45-60 minutes, or until the rice is tender and has absorbed most of the liquid. Stir gently once halfway through if possible to prevent sticking.

Remove the bay leaves. Taste the jambalaya and adjust seasoning with salt and pepper as needed. Garnish with fresh chopped parsley and sliced green onions, if desired. Serve hot, with a dash of hot sauce on the side for those who like extra heat.