Ingredients

2 Tbsp Olive Oil

1 lb Chicken Thighs (Skinless)

1/2 lb Sausage

1 Large Yellow Onion (Diced)

1 Red Bell Pepper (Diced)

1 Green Bell Pepper (Diced)

4 Stalks Celery (Diced)

1 Tbsp Minced Garlic (4 cloves)

2 Tbsp Flour

2 Cups Rice

2 Bay Leaves

1 Tbsp Creole Seasoning

1 tsp Old Bay

14oz Can Chopped Tomatoes

1 tsp Worcestershire Sauce

4 Cups Chicken Stock

Salt and Pepper to Taste

Preparation

  1. Chop chicken and sausage into 1/2 inch pieces
  2. Saute chicken and sausage on medium-high in oil for 2-3 minutes
  3. Add onion, bell pepper and celery
  4. Cook until onion is lightly browned
  5. Add garlic and flour, cook 1-2 minutes
  6. Add spices and rice, cook 1-2 minutes
  7. Stir in tomatoes (with juice), chicken stock and worcestershire sauce
  8. Cover, reduce heat to low and simmer for 20-30 minutes until rice is fully cooked
  9. Add salt and pepper to taste
  • Top with fresh parsley and hot sauce, lots of hot sauce.