(night before) Place your rice in a bowl and pour filtered water over top (enough to cover rice) and let soak overnight (or at least 6 hours).
(night of) Pour your rice through a mesh strainer to remove the water and set rice aside.
Slice the sausage into about 1/2 inch rounds.
Dice all the veggies.
Add olive oil to your dutch oven and heat over medium heat.
Add sausage to dutch oven and sauté until just browned (about 5 minutes).
Add your veggies, minced garlic and half of the creole seasoning. Stir to combine and saute until veggies have slightly softened (about 5 minutes).
Then, add shrimp and cook until pink mixing well until combined (about 3 minutes).
Transfer the meat and veggies from the dutch oven to a large bowl and set aside.
Add chicken stock to dutch oven with rice and bring to a boil.
Add tomatoes and tomato paste, stir and cover for about 15 minutes. Turn the heat off and let sit for another 15 minutes (with the lid on).
Remove the lid from the dutch oven and add the remaining creole seasoining stirring to combine.
Add in the veggies and meat mixture and stir.
Cover the dutch oven with a lid and reduce heat to low. Allow jambalaya to simmer and reduce (about 15 minutes).
Top with a dollop of cream cheese.