Heat the olive oil in a medium Dutch oven or soup pot over medium heat. When hot, add the diced chicken sausage and cook for 5 to 6 minutes or until lightly browned.

Add the onion, bell peppers, and garlic, and cook for 3 minutes or until the vegetables are just tender.

Add the smoked paprika, oregano, cumin, salt and cayenne and cook for 1 minute until toasted and fragrant. Stir in the tomatoes, and bring the mixture to a simmer. 

Once at a simmer, stir in the brown rice and cook for 1 minute, and then add the chicken broth. (It will look very soupy. Don't panic, you're doing things right.) Bring to a boil, then immediately lower to a simmer. Cover with a lid and cook for 50 to 55 minutes or until the rice is tender and most of the liquid has been absorbed. Taste your jambalaya and season with a little extra salt and cayenne if necessary. 

Mix the shrimp into the jambalaya, cover and cook for 5 minutes or until the shrimp are bright pink and opaque.

Ladle the jambalaya into bowls and garnish with sliced scallions and chopped cilantro. Serve with your fanciest hot sauce and go wild.