Delicious Slow Cooker Jambalaya with Chicken, Sausage and Shrimp

Ingredients

• 1 tablespoon olive oil, for browning the sausage (optional)
• 12 oz (340 g) andouille sausage, sliced into 1/4-inch rounds
• 1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 1-inch pieces
• 1 medium yellow onion, diced
• 2 celery ribs, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 1 can (14.5 oz / 411 g) diced tomatoes, undrained
• 1 cup (240 ml) low-sodium chicken broth
• 1 1/2 tablespoons Cajun or Creole seasoning, plus more to taste
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 2 bay leaves
• 1/2 teaspoon black pepper
• 12 oz (340 g) raw large shrimp, peeled and deveined
• 4 cups (about 740 g) cooked long-grain white rice, warm or room temperature
• 2 scallions, thinly sliced
• 2 tablespoons chopped fresh parsley
• Hot sauce, for serving
• Kosher salt, as needed