First, prepare the cajun seasoning. Mix all of the ingredients in a small bowl. Set aside.
In a large pot or dutch oven, heat 1 tablespoon of olive oil over medium heat. Season the sausage and chicken with about ¼ of the cajun seasoning. Add the chicken and sausage to the pot and cook until browned. Then using a slotted spoon, remove the chicken and sausage from the pot. Set aside.
Next add the onion, celery, and bell pepper to the pot. Add another ¼ of the cajun seasoning. Cook for about 5 minutes or until the vegetables are softened. Then add the garlic and cook until fragrant for about 30 seconds.
Now add the tomatoes, hot sauce, Worcestershire sauce, and remaining cajun seasoning. Stir in the okra slices, chicken, and sausage. Cook for 5 minutes, occasionally stirring.
Add the chicken broth and rice, bring to a boil. Reduce the heat to medium-low and simmer for about 25 minutes until the broth is absorbed. The consistency should be stew-like and very thick.
Lastly, place the shrimp on top of the jambalaya, lightly stir in, and cover with a lid. Let cook for about 6 minutes until the shrimp are thoroughly cooked and tender.
Top with green onions and parsley. Serve warm.