Creole Jambalaya

This rich, smokey, spicy dish from Louisiana is one of my favorite American dishes of all time. It is also quite tolerant of substitutions in part because of its complexity and so you can make it at home even if you cannot find all of the ingredients.
This is also an ideal dish to serve for a crowd because it scales well and the complexity can be offset by some extra help with preparation.
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Recipe (serves 6-8).
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600g (1 lb 4 oz) Andouille Sausages (Cajun variety), cut into half rounds
8 boneless/skinless chicken thighs (though I just used the meat from one chicken and used the bones for the broth), chopped
600g shrimp, shelled
1 onion, diced
3 bell peppers, diced
4 cloves of garmic, peeled and bruised
1 can crushed tomatoes in juice
A couple handfuls (1 cup) sliced green onions plus more for garnish, optional
10 large okra pods, thinly sliced
2 ribs celery, diced
400ml/325g(1.5 cups) white rice (preferably long grain)
1 liter (4 cups) chicken broth
1tsp dried thyme
1 bay leaf
1/2 tsp ceyenne pepper
3T creole seasonings (or make your own as follows)
Oil for sauteeing
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For creole seasoning, you can make your own:
1tsp thyme
4tsp paprika
1tsp garlic powder
1tsp onion powder
1/2 tsp ceyenne
1/2 tsp salt
1/2 tsp pepper
Saute the chicken and sausage together in 1-2T oil until the chicken is fully cooked through and things are starting to brown. 5-7 min. Transfer to a large bowl.
Saute onions. celery, and peppers in 1-2T of oil until onions are soft (5-7 minutes).
Add seasonings, broth, tomatoes, and rice. Cook on the stovetop for about 25-30 minutes, stirring every 5 minutes to keep from burning. Taste and adjust seasonings on each stir. I usually add an extra tsp salt or so. And here I added around a tsp of smoked paprika.
Once the rice is almost done, add shrimp, okra, and green onions, Stir a few times to make sure the shrimp cooks evenly.
Serve and garnish with more green onion.