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Chicken And Smoked Sausage Jambalaya

DIRECTIONS

In a 5-quart nonstick pan or enameled cast-iron pot, sauté the smoked sausage over high heat to release a little fat. Add the chicken (if your pot isn't nonstick, you may need to add a little oil), plus one-half of the seasonings, and continue sautéing over high heat until the chicken is browned. Remove the sausage and chicken from pan and set aside.
Deglaze the pan with 1/4 cup chicken stock; add 1 tbsp oil plus brown sugar and stir. Add the 2 cups of the onions, and sauté until they soften and begin to brown. Add the remaining 2 cups of onion, the green pepper, the celery, the bay leaf, and the remaining seasoning mix. Sauté until the vegetables are barely fork-tender. Add the garlic and cook 30 seconds more.
Return the chicken and sausage to the pot. Add the tomatoes and cook a few minutes. Remove the bay leaf. (This dish may be made ahead up to this point and refrigerated a few days.)
To serve, rinse the rice and add the remaining 3 cups chicken stock to the sausage mixture. Bring to a boil, stir in the rinsed rice, and return to a boil.
Cover and reduce the heat to a simmer. Cook 10 minutes, then stir the rice quickly, turning completely from top to bottom. Cook, covered, for another 10 minutes, and then turn the rice completely again. Cook for another 10 to 15 minutes, or until the liquid is absorbed.
Taste and adjust the seasonings if necessary. Stir in the green onions and serve.