In a large skillet, heat the olive oil over medium-high heat. Add the onion, bell pepper and celery and sauté until vegetables begin to soften, about 5 minutes.
Add the chicken and chorizo, continue sautéing until meats are nicely browned, about 5 minutes.
Add the wine, chicken broth, tomatoes, Cajun seasoning, and thyme. Stir well. Bring mixture to a boil, turn down heat and simmer for 30-35 minutes until meats are cooked through and liquid has reduced.
Add cooked shrimp and parsley, stir well, and heat for 5 minutes. Season with salt to taste. Let the jambalaya rest 10 minutes before serving. Serve over white rice.
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