Smoked Sausage Jambalaya

• 2 tablespoons olive oil
• 1 12 lbs boneless skinless chicken thighs
• kosher salt & freshly ground black pepper
• 1 lb smoked sausage, sliced into circles
• 1 large vidalia onion, chopped
• 1 green bell pepper, chopped
• 2 celery ribs, chopped
• 4 garlic cloves, chopped
• 1 tablespoon chopped thyme
• 2 cups long grain white rice
• 2 tablespoons tomato paste
• 1 (14 ounce) canfire-roasted diced tomatoes
• 2 12 cups chicken broth
• 1 dried bay leaf
• 14 cup thinly sliced green onion
• 3 tablespoons chopped fresh parsley

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.
9. Fluff rice with fork and stir in green onions and parsley.

olive oil, chicken thighs, kosher salt, sausage, vidalia onion, green bell pepper, celery, garlic, thyme, long grain white rice, tomato paste, tomatoes, chicken broth, bay leaf, green onion, parsley

Taken from www.food.com/recipe/smoked-sausage-jambalaya-450826 (may not work)