In a dutch oven add olive oil over medium high heat. Add veggies and half of the Cajun seasoning. Sauté for about 5-7 minutes. Add sausage and sauté until browned. Finally add shrimp and cook until pink. Continue to mix the veggies and meats so the season is well distributed.
Remove veggies and meat and set aside.
Add chicken stock and bring to a boil. Add tomatoes, tomato paste and rice; mix and cover. Use cook time length based on rice package instructions (for me it was 30-35 minutes)
When the rice is nearly cooked, add the spices (and remaining cajun seasoning) and be sure to stir. Cover until fully cooked.
Add in the veggies and meats in with the rice and stir.
Cover the Jambalaya and reduce to low heat. Allow dish to simmer. Top with green onions and fresh parsley. Enjoy!