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Season the chicken thighs with Cajun seasoning, smoked paprika, and black pepper. Set aside.
Heat a heavy-bottom pot or Dutch oven over medium-high heat. Brown the smoked sausage on both sides. Remove and set aside.
In the same pot, sear the chicken until golden brown on all sides. Remove and set aside with the sausage.
Lower heat to medium. Add onion, bell peppers, and celery. Cook until softened and lightly caramelized, scraping up browned bits.
Add garlic and tomato paste. Cook for 1–2 minutes until fragrant and slightly darkened.
Stir in additional Cajun seasoning, smoked paprika, and bay leaves. Bloom for 30 seconds.
Add rice and stir to coat. Pour in chicken stock and bring to a gentle boil.
Return chicken and sausage to the pot. Reduce heat to low, cover, and cook 25–30 minutes without stirring.
Remove from heat and let rest, covered, for 10 minutes. Fluff and garnish with green onions.