Instructions:

1. Prepare the Ingredients: Gather all your ingredients and chop the vegetables.

2. Cook the Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced smoked sausage and cook until browned, about 5 minutes. Remove the sausage and set aside.

3. Sauté the Vegetables: In the same pot, add the chopped onion, bell pepper, and celery. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute.

4. Add Chicken: Stir in the diced chicken breast and cook until browned on all sides, about 5-7 minutes.

5. Combine Ingredients: Add the cooked sausage back to the pot. Stir in the diced tomatoes (with their juice), chicken broth, rice, Cajun seasoning, thyme, bay leaf, salt, and pepper. Bring the mixture to a boil.

6. Simmer: Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the rice is cooked and has absorbed the liquid.

7. Serve: Remove the bay leaf. Fluff the jambalaya with a fork and garnish with fresh parsley. Serve with lemon wedges on the side.