Heat Olive Oil (2 tablespoon) in a dutch oven or large saucepan. When hot, add the Andouille Chicken Sausage (6 ounce) and sauté for about 4 minutes until lightly browned.
Add the Spanish Onion (1/2), Green Bell Pepper (1/2), Yellow Bell Pepper (1/2), Red Bell Pepper (1/2), and Garlic (2 clove) and cook for 3 minutes until the vegetables are just tender and the garlic is fragrant.
Add the Fire Roasted Diced Tomatoes (1 can), Smoked Paprika (1 tablespoon), Fresh Oregano (1 teaspoon), Ground Cumin (3/4 teaspoon), Cayenne Pepper (1 pinch) and cook for about 3 minutes until the mixture is simmering.
Mix in Brown Rice (1 1/4 cup) and cook for 1 minute before adding the Low-Sodium Chicken Stock (3 1/2 cup). Bring to a boil and then lower to a simmer. Cover and cook for 50 minutes until the rice is tender and most liquid has been absorbed.
Taste your jambalaya, and season with salt and a little extra cayenne if you’re into spicy food. Mix the Large Shrimp (1 pound) into your jambalaya, cover and cook for 5 minutes until the shrimp are cooked through. Cooked shrimp are bright pink and opaque.
Ladle the jambalaya into bowls and garnish with Scallion (4) and Fresh Cilantro (1/4 cup). Serve with your fanciest hot sauce and go wild.