Heat the olive oil in a large skillet over medium-high heat. Add the sliced andouille sausage and cook until browned on both sides, about 5-6 minutes. Using a slotted spoon, transfer the sausage to the insert of a 6-quart or larger slow cooker.

In the same skillet, add the chicken thigh pieces. Cook until browned on all sides, about 5-7 minutes. You may need to do this in batches. Transfer the browned chicken to the slow cooker with the sausage.

Add the chopped onion, bell pepper, and celery (the 'holy trinity') to the skillet. Sauté for 5-7 minutes, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant.

Transfer the cooked vegetables to the slow cooker. Add the undrained diced tomatoes, chicken broth, tomato paste, Creole seasoning, dried thyme, smoked paprika, cayenne pepper, Worcestershire sauce, and bay leaves.

Stir everything together until well combined. Secure the lid on the slow cooker.

Cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken is tender and cooked through.

About 30 minutes before the jambalaya is finished, cook the white rice according to package directions.

Once the cooking time is up, carefully remove the chicken thighs from the slow cooker, shred the meat with two forks, and return it to the pot.

Stir in the raw shrimp. Place the lid back on and cook on HIGH for an additional 15-20 minutes, or until the shrimp are pink, opaque, and cooked through.

Remove and discard the bay leaves. Taste and adjust seasonings as needed, adding more salt, pepper, or Creole seasoning if desired. Serve the jambalaya hot over the cooked rice, garnished with fresh sliced green onions and chopped parsley.