Start by browning smoked sausage slices, remove and sauté onions, celery, and bell pepper in the rendered fat. Add garlic, spices (paprika, cayenne), then stir in uncooked long-grain rice and toast briefly. Pour in chicken broth and canned tomatoes, return sausage, and add shrimp near the end if using.
Simmer covered until rice is tender and liquid absorbed. Rest 5–10 minutes.
Adjust spice to taste and finish with chopped parsley. Jambalaya is flexible—use chicken, sausage, and/or seafood for a hearty mix.