Replenish the pan with 2 tablespoon of olive oil then add the holy trinity - bell peppers, chopped celery and onions.
Saute the holy trinity for 5-6 minutes until the onions are translucent and slightly golden.
Pour in the chopped tomatoes, followed by the Seasoning - garlic powder, paprika, oregano, black pepper, thyme, bay leaves along with 2tbsp of cajun seasoning.
Stir until all of the veggies and herbs/spices are combined.
Add the vegetable broth and bring the pan to a rolling boil.
Add the rice to the pan and stir so everything is well combined.
Reduce the heat to low and simmer for roughly 40- 50 minutes or until the rice has absorbs most of the liquid.
Remove the lid then finally fold in the chicken thighs and shrimp.
Allow the jambalaya to cook for a further 5-6 minutes or until the shrimp is slightly pink in colour.
Do a taste test and adjust for further seasoning adding more cajun seasoning, pink salt and black pepper to taste.
Remove the bay leaves and serve while hot.