Jambalaya

Method

Heat the oil in a large heavy-bottomed pot over medium-high heat and brown the chicken pieces, then remove and set aside. Add the sliced sausage to the pot and brown lightly, then remove. In the same pot, soften the onions, celery, and peppers for about 8 minutes until translucent, then stir in the garlic and tomato puree and cook for 2 minutes. Add the rice and stir well to coat with oil, cooking for about 2 minutes until lightly toasted. Pour in the stock and canned tomatoes, then return the chicken and sausage to the pot and add the bay leaves, thyme, paprika, cayenne, Worcestershire sauce, and hot sauce. Bring to a simmer, cover, and cook for about 25-30 minutes until the rice is tender and the liquid has been absorbed. Season with salt and pepper to taste, remove the bay leaves, and serve hot.