Preheat the oven to 425ºF

1. Roast the Chicken: Place chicken in a large roasting pan. Drizzle with 2 tablespoons olive oil. Flip each piece to coat and sprinkle evenly with 2 teaspoons Zatarain's Creole seasoning. Roast for 20 minutes. Shred and set aside.
2. Blanch the Green Beans: Bring a large pot of salted water to a boil. Add the green beans. When the pot returns to a boil, set the timer for 2 minutes. Drain the beans and plunge them into a big bowl of ice water to stop the cooking process and preserve their bright green color. Drain and set aside.
3. Cook the Jambalaya: Heat 1 tablespoon of oil in a large Dutch oven or paella pan with a cover. Brown the sliced sausages over medium-high heat, 6 minutes or so. Transfer them to a plate. Add the chopped meats, sausages and ham, to the pot and sauté for 5 minutes, stirring often, until browned. Add the onions, green pepper, celery and garlic the pot. Cook, stirring frequently, for about 8 minutes, until the vegetables soften and start to brown. Add the tomato paste and cook, stirring constantly, for 2 minutes or so, until the tomato paste starts to darken and caramelize. Pour in the rice and cook, tossing to coat, for a minute. Add 6 cups of broth, 1 tablespoon of Zatarain's Creole seasoning, and thyme. Stir to combine. Bring to a boil. Lower to a simmer. Cover and cook for 12 minutes. Stir in shredded chicken and sliced sausages. Cover and simmer for 6 minutes longer. Stir in blanched green beans. Cook for another minute or two, uncovered, tossing to heat the beans and bring it all together. Thin with additional broth, if you like.
4. Serve hot, topped with a generous sprinkling of green onions. Pass the hot sauce around.