Prep the shrimp: Pat shrimp dry and season lightly with a pinch of salt and black pepper. Set aside in the fridge while you cook the base.

Brown the sausage: Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Add the sliced andouille and cook until browned on both sides, about 4–5 minutes. Transfer the sausage to a plate, leaving the rendered fat in the pot.

Sauté the trinity: Add the remaining 1 tablespoon oil if needed. Stir in onion, bell pepper, and celery with a pinch of salt. Cook, stirring often, until softened and lightly golden, about 6–8 minutes.

Add garlic and spices: Stir in garlic, paprika, smoked paprika, thyme, oregano, cayenne, and black pepper. Cook 30–45 seconds until fragrant, stirring so the spices don’t burn.

Deglaze and build the base: Pour in the crushed tomatoes and any juices. Scrape up browned bits from the bottom of the pot. Add the browned sausage back in, the bay leaf, and Worcestershire if using.

Add rice and stock: Stir in the rice to coat with the sauce, then pour in the chicken stock. Season with 1 1/2 teaspoons kosher salt to start. Bring to a simmer.

Simmer gently: Reduce heat to low, cover, and cook 15 minutes. Do not stir while the rice cooks, or it may become gummy.

Finish with shrimp: Uncover, quickly stir in the shrimp and most of the green onions. Re-cover and cook another 5–7 minutes on low, until the rice is tender and the shrimp are pink and just cooked through. If the pot looks dry before the rice is done, splash in a bit more stock or water.

Rest and adjust: Remove from heat and let the jambalaya sit, covered, for 5 minutes. Taste and adjust salt and heat. Add hot sauce to your liking.

Garnish and serve: Fluff gently with a fork. Sprinkle with parsley and the remaining green onions. Serve warm with lemon wedges if you like a bright finish.