Brad's Campsite Jambalaya
['2 tablespoons vegetable oil', '1 1/2 pounds skinless, boneless chicken thighs, cut into 1" pieces', '1 pound andouille sausage, sliced', 'Kosher salt, freshly ground pepper', '1 large onion, chopped', '1 red bell pepper, chopped', '4 celery stalks, chopped', '4 garlic cloves, finely chopped', '2 tablespoons tomato paste', '1 pint cherry tomatoes, some halved, some whole', '2 cups long-grain white rice', '2 tablespoons Creole seasoning', '2 bay leaves', '6 cups low-sodium chicken broth', '3/4 pound medium shrimp, peeled, deveined', 'Handful of fresh flat-leaf parsley leaves with tender stems']
Prepare grill for high heat. Heat oil in a large wok or skillet set directly on grate. (If cooking indoors, place over high heat.) Add chicken and sausage; season with salt and pepper. Cook, turning often, until browned, about 5 minutes.
Add onion, bell pepper, celery, and garlic. Cook, stirring often, until softened, about 5 minutes. Add tomato paste and cook, stirring, until it begins to darken, about 2 minutes. Mix in tomatoes, scraping up browned bits, then mix in rice, seasoning, and bay leaves. Add broth; season with salt and pepper. Bring to a boil.
Move wok to a cooler spot (or reduce heat), cover with foil, and simmer until almost all liquid is absorbed, 20–30 minutes.
Season shrimp with salt and pepper; mix into rice. Cover and cook until rice is tender and shrimp are cooked through, 5–8 minutes. Top with parsley.
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