For the seasoning, mix 4 teaspoons of sweet paprika, 2 teaspoons of fresh thyme leaves, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, ½ teaspoon of cayenne pepper, ½ teaspoon of black pepper, and ½ teaspoon of salt.
Heat 1 tablespoon of vegetable oil in a large Dutch oven. Brown 180g of chopped bacon and 200g of sliced andouille sausage, then 300g of chopped boneless chicken thighs; transfer to a plate.
Sear 12 large raw shrimp in the pot and set them aside separately.
Melt 1 tablespoon of butter in the pot. Cook 4 minced garlic cloves, 1 large chopped onion, 2 chopped celery stalks, and 2 chopped green bell peppers until softened. Stir in 1¼ cups of long-grain rice to coat it.
Add 2½ cups of low-sodium chicken broth, 200g of canned crushed tomatoes, 2 tablespoons of tomato paste, the seasoning, and the meats with their juices. Heat until bubbling across most of the surface.
Cover and bake for 25-30 minutes, until the rice is tender, checking after 20 minutes. Stir in the shrimp and 1 cup of sliced scallions, cover, and bake for 3 minutes more. Fluff with a fork.
