Chop the onion, green bell pepper, celery, and garlic. Dice the chicken and slice the sausage.

Peel and devein the shrimp if not already done.

In a large pot, heat olive oil over medium heat. Add the chicken and sausage, cooking until browned, about 5-7 minutes.

Remove the chicken and sausage from the pot and set aside.

In the same pot, add the chopped onion, bell pepper, celery, and garlic. Sauté until softened, about 5 minutes.

Add the chicken broth, diced tomatoes, Cajun seasoning, thyme, and bay leaf to the pot. Stir well.

Bring to a boil, then add the rice. Reduce heat to low, cover, and simmer for 20 minutes.

After 20 minutes, stir in the shrimp and return the chicken and sausage to the pot. Cover and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.

Remove bay leaf before serving.

Garnish with sliced green onions and chopped parsley before serving.