Place chicken in a large bowl; season with 1/2 tsp salt, paprika and pepper. Let stand 30 minutes while prepping other ingredients.

In a large, heavy saucepan or Dutch oven, heat 1 Tbsp oil over medium heat. Add chicken; cook, undisturbed, 5 minutes. Stir; cook 5 minutes or until lightly browned on second side. Transfer chicken to a bowl. Add remaining 1 Tbsp oil to pan. Add onion, shallots, celery and bell pepper. Cook 10 minutes or until tender and starting to brown, stirring occasionally. Stir in garlic powder and a pinch of cayenne, if desired. Cook 1 minute, scraping bottom of pan to prevent spices from sticking.

Add broth. Increase heat and scrap up any browned bits stuck to bottom of pan. Add chicken and juices, tomato puree and 1 tsp salt. Bring to a simmer. Cover, reduce heat to low and cook 15 minutes, stirring once or twice.

Add sausage, shrimp and remaining 1/2 tsp salt. Increase heat to medium-high. Bring to a simmer, reduce heat to medium-low and cook 5 minutes or until shrimp are nearly done and sausage is warmed through. Slowly stir in rice. Add a little more broth if jambalaya looks dry (it should be saucy not soupy). Remove from heat, cover and let stand 10 minutes. Stir in parsley. Serve garnished with extra parsley.