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In a large pot over medium heat, heat oil. Add onion and bell peppers; season with salt and pepper. Cook, stirring occasionally, until softened, about 7 minutes.
Stir in chicken and oregano; season with salt and pepper. Cook, stirring occasionally, until chicken is golden, about 5 minutes. Add sausage, tomato paste, and garlic and cook, stirring, until fragrant, about 1 minute. Add stock, tomatoes, rice, and Old Bay. Reduce heat to medium-low, cover with a tight-fitting lid, and cook until rice is tender and liquid is almost absorbed, about 20 minutes.
Add shrimp and cook, tossing to combine, until pink and just cooked through, 3 to 5 minutes.
Divide jambalaya among bowls. Top with scallions.