Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Add the bacon and cook until browned but not crisp. Add celery, onion, bell peppers, jalapeno and garlic. Sauté for about 5 minutes, stirring occasionally, until the vegetables are soft and mostly cooked. Add the remaining tablespoon of olive oil, chicken and sausage, and stir to combine. sauté for an additional 5 minutes, or until the chicken is no longer pink inside.
Add the chicken stock, tomatoes, quinoa, cajun spice, bay leaf, thyme, paprika and cayenne, and stir to combine. Bring to a boil then reduce heat to medium-low, cover and simmer for about 25-30 minutes or until quinoa is cooked.
Add in the shrimp and stir to combine. Let the mixture continue to simmer, stirring occasionally, until the shrimp are cooked and no longer pink (about 5 minutes) and all the liquid is absorbed. Remove bay leaf and season the jambalaya with salt and pepper and finish with chopped parsley and sliced green onions.