In a large pot, sauté chicken and sausage with 1 tbsp of PapaDeez Seasonin’.
Add green onion, bell peppers, yellow onion and parsley. Sweat the veggies until the yellow onions begin to clear.
Add water. Bring to a boil then add tomato paste, beef base and remaining PapaDeez Seasonin’. A common found beef base can be found at the store, it's called "Better than Bouillon"
In a small pan, at a medium low heat, prepare a roux by melting butter and whisking flour in until a thick, rough paste forms. Mix roux into the jambalaya until completely incorporated. You may decrease the amount of roux for a thinner jambalaya or increase it for a thicker consistency. Just use equal parts butter and flour.
Mix as much cooked white rice in as you like. A good suggestion is one cup of cooked white rice per serving but once again, that is all up to you. You like rice? Throw some more in! You don't like rice? Heck, skip it.