Smoked Sausage Jambalaya

Ingredients

• 14 ounce canned tomatoes diced canned
• 2 ribs celery chopped
• 2.5 cups chicken broth 
• 1  bay leaf dried
• 3 tablespoons parsley fresh chopped
• 4 cloves garlic chopped
• 1  bell pepper green chopped
• 0.3 cup green onions thinly sliced
• 8 servings kosher salt and pepper black freshly ground
• 2 tablespoons olive oil 
• 1.5 pounds chicken thighs boneless skinless
• 1 pound sausage smoked sliced into circles
• 1 tablespoon thyme leaves chopped
• 2 tablespoons tomato paste 
• 1 large vidalia onion chopped
• 2 cups rice long grain white

Equipment

• dutch oven

Directions

1. Heat the oil in a large Dutch oven over medium-high heat.
2. Season the chicken with salt and pepper.
3. Add chicken to the Dutch oven and brown on each side, about 8 minutes total.
4. Remove to a plate and reserve.
5. Add sausage, onion, bell pepper, celery, garlic, and thyme and saute until translucent and sausage is browned, about 8 minutes.
6. Stir in rice, tomato paste, diced tomatoes, broth, bay leaf, and reserved chicken, and bring to a boil, then reduce to a simmer, and cook on low, covered, for 20 minutes.
7. Turn off heat and let rice stand, covered, 5 minutes.
8. Remove bay leaf. Fluff rice with fork and stir in green onions and parsley.