Author: Epicurious.com

• 2 tablespoons vegetable oil
• 1-1/2 cups chopped onions
• ½ cup chopped bell peppers
• ½ cup chopped celery
• 1-1/2 pounds white and dark chicken meat, cut into 1-inch cubes
• ¼ teaspoon Creole Seasoning or Rustic Rub (see page 7 for recipe)
• 4 bay leaves
• 1 pound andouille, chorizo, or other smoked sausage, cut crosswise into ¼ inch slices
• 1 can whole tomatoes (14-1/2 ounces) chopped, with their juice
• 1 tablespoon chopped garlic
• 1 teaspoon salt
• ½ teaspoon cayenne
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon dried thyme
• 1 cup long grain white rice
• ¼ cup chopped green onions

Heat the oil in a Dutch oven over medium heat. Add the onions, peppers and celery and sauté for 7 to 8 minutes, or until golden and soft.

Season the chicken with Creole seasoning.  Add the chicken and bay leaves to the vegetables and sauté until the chicken is lightly browned. Add the sausage and sauté for 2 to 3 minutes.

Add the tomatoes with their juice, the garlic, salt, cayenne, black pepper and thyme. Cook for about 10 minutes, stirring often.

Add the rice and stir into the mixture. Cover and cook over medium heat for 25 to 30 minutes, or until the rice is tender and the liquid had been absorbed.

Remove from the heat and let stand, covered, for about 5 minutes. Remove the bay leaves. Stir in the green onions and serve.