Creating Spicy Jambalaya Soup with Andouille Sausage and Chicken is straightforward when you follow these steps:

1. Heat the Oil: In a large pot, heat the olive oil over medium heat.
2. Cook the Sausage: Add the sliced andouille sausage and cook until browned, about 5 minutes. Remove and set aside.
3. Brown the Chicken: In the same pot, add the diced chicken thighs. Cook until browned on all sides, about 5-7 minutes. Remove and set aside with the sausage.
4. Sauté the Vegetables: Add the chopped onion, bell pepper, and celery to the pot. Cook until softened, about 4-5 minutes. Stir in the minced garlic and cook for an additional minute.
5. Add Tomatoes and Broth: Pour in the diced tomatoes with their juices and the chicken broth. Bring to a simmer.
6. Incorporate Rice and Spices: Stir in the rice, Cajun seasoning, smoked paprika, cayenne pepper, and bay leaf. Season with salt and pepper to taste.
7. Simmer the Soup: Return the sausage and chicken to the pot. Cover and simmer for about 30 minutes, stirring occasionally, until the rice is cooked through.
8. Add Peas: In the last 5 minutes of cooking, add the frozen peas and stir to combine.
9. Adjust Seasoning: Taste and adjust the seasoning if necessary, adding more salt, pepper, or cayenne for heat.
10. Serve: Remove the bay leaf before serving. Ladle the soup into bowls and garnish with chopped parsley. Serve with lemon wedges on the side for an extra burst of flavor.