Cook the rice according to the package directions.

Heat the Extravagonzo Red Chili Culinary Oil in a large saucepan or Dutch oven over medium heat. Add the onion, bell pepper, Catch a Fire Cajun Garlic, and Texas Sweet & Hot Jalapeños and cook, stirring, until softened, about 3 minutes. Add the chicken and cook until browned on all sides, about 5 minutes. Add the Catch a Fire Cajun Seasoning and oregano and stir to coat the chicken and vegetables. Add the sausage and shrimp and cook, stirring, for 2 minutes. Add the tomatoes and bay leaves, bring to a simmer, and let simmer until the chicken and shrimp are cooked through (the shrimp will be bright pink), about 3 minutes.

Remove the bay leaves and stir in the cooked rice and parsley. Season to taste with salt and pepper and serve.

Make Ahead Tips

After cooking the rice and simmering the jambalya, let both cool to room temperature, then transfer to separate large zip-top plastic bags or containers and refrigerate up to 3 days. The jambalaya mixture will also keep in the freezer up to 3 months. There’s no need to thaw before continuing. To reheat, transfer the jambalaya to a large saucepan and set over medium heat. Bring to a simmer and let simmer for 5 minutes to heat through. Remove the bay leaves and stir in the cooked rice and parsley. Proceed as directed above.