CHICKEN AND ANDOUILLE SAUSAGE JAMBALAYA

Steps:

• Combine seasoning mix ingredients and set aside. Prepare all the ingredients: Peel and chop onions, trim and chop celery and core, seed and chop peppers. Slice andouille and cut chicken. Peel tomatoes by removing stem, cutting an "x" in the base, and immersing in boiling water for 15 seconds. Remove, let cool, and peel then chop. If using an Asian rice, rinse until water runs clear and drain well. Heat a large, heavy, non-aluminum pot (at least 6 quart size) over medium-high heat until quite hot. Add the onion, celery, bell peppers and half the andouille sausage, plus about ¾ of the seasoning mixture. Cook over medium heat, stirring constantly, scraping up any bits that stick to the pot, for about 10 minutes. Be careful not to burn the spices. Add 1 cup of chicken stock and the tomatoes; stir and scrape any stuck bits from the pot, and cook until boiling rapidly. Add the chicken, the rest of the sausage, the bay leaves, and the remaining stock, and bring to a boil. Immediately add the rice, return to a boil, and then reduce the heat to a slow simmer. Cover the pot and cook until the liquid is absorbed, about 15 - 20 minutes. Taste and adjust seasoning with remainder of the "seasoning mix" before serving.