Chicken and Andouille Jambalaya

Name: Chicken and Andouille Jambalaya
Ingredients: 2 teaspoons cayenne pepper; 3/4 teaspoon paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon freshly ground white pepper; 1/2 teaspoon kosher salt; 1/4 teaspoon ground cumin; 1/4 teaspoon dried oregano; 1/4 teaspoon dried thyme; 1/8 teaspoon ground coriander; 1/8 teaspoon ground mustard; Pinch celery salt; 2 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces; 1/3 cup vegetable oil; 1 tablespoon unsalted butter; 2 large yellow onions, medium dice; 12 ounces andouille sausage, medium dice; 4 ounces tasso or smoked ham, medium dice; 2 large green bell peppers, cored, seeded, and medium dice; 3 medium celery stalks, medium dice; 1 jalapeño, cored, seeded, and finely chopped; 3 medium garlic cloves, finely chopped; 1 teaspoon kosher salt, plus more as needed; 1 (14.5-ounce) can tomato sauce or crushed tomatoes; 1 tablespoon tomato paste; 2 cups long-grain white rice; 3 cups low-sodium chicken stock or broth; 2 bay leaves; 2 medium scallions, thinly sliced (white and light green parts only)