Red Meat Allergy Friendly Dutch Oven Jambalaya

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  1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
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  1 tsp kosher salt
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  ½ tsp black pepper
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  2 tbsp vegetable oil
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  12 oz andouille sausage, sliced into ¼-inch rounds
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  1 medium yellow onion, diced
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  1 medium green bell pepper, diced
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  3 stalks celery, diced
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  4 cloves garlic, minced
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  1 can (14.5 oz) diced tomatoes, with juices
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  2 tbsp tomato paste
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  2 ½ cups low-sodium chicken broth
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  1 ½ cups long-grain white rice, uncooked
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  2 tsp creole seasoning
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  1 tsp dried thyme
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  1 tsp smoked paprika
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  2 bay leaves
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  1 lb large shrimp (21–25 count), peeled and deveined
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For serving

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  3 scallions, thinly sliced
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  2 tbsp fresh flat-leaf parsley, chopped (optional)
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  hot sauce, for serving (optional)
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