Smoked Sausage and Chicken Jambalaya

• 3 tablespoons butter
• 3 cups smoked sausage
• 1 12 cups green bell peppers
• 1 12 cups celery
• 1 12 cups onions
• 1 12 cups tomatoes (chopped)
• 1 (8 ounce) can tomato sauce
• 5 14 cups chicken stock
• 2 14 cups enriched rice
• 4 cups chicken thighs
• 6 tablespoons garlic (minced)
• 4 bay leaves
• 2 tablespoons hot sauce
• 3 tablespoons Worcestershire sauce
• 2 teaspoons kosher salt
• 2 teaspoons black pepper
• 1 teaspoon sage
• 1 teaspoon thyme
• 2 teaspoons cayenne pepper

1. The day before I add all the garlic and seasonings, except the bay leaves, to the chicken stock.
2. Melt the butter and lightly brown the sausage for about 10 minutes.
3. Add 3/4 of a cup of each the bell pepper, onion, and celery.
4. Sautee for about 5 minutes.
5. Add the can of tomato sauce and all the tomatoes.
6. Cook for about 2 minutes.
7. Add the rice and cook for another 2 mintues.
8. Add all the chicken stock with all the seasonings and bay leaves.
9. Cut chicken off of bone and cube it.
10. Throw the raw chicken in with the bones.
11. Bring to a boil and then drop it down to low for about an hour, or until the rice absorbs most of the stock.
12. Enjoy!

butter, sausage, green bell peppers, celery, onions, tomatoes, tomato sauce, chicken stock, enriched rice, chicken thighs, garlic, bay leaves, hot sauce, worcestershire sauce, kosher salt, black pepper, sage, thyme, cayenne pepper

Taken from www.food.com/recipe/smoked-sausage-and-chicken-jambalaya-321541 (may not work)