3 tablespoons canola oil
¼ cup sliced celery
½ cup chopped onion
½ cup chopped green peppers
½ cup chopped bell peppers
½ teaspoon ground red (cayenne) pepper, divided
6 ounces andouille, chorizo or other smoked sausage, cut into ¼-inch slices
2¼ pounds boneless, skinless chicken breasts and/or thighs, cut into 1-inch chunks
1½ cups medium-grain white rice
4½ cups water
1 bay leaf
¼ cup chopped green onions
Heat the oil in large saucepot or Dutch oven on medium heat. Add celery, onion, bell peppers and ¼ teaspoon of the ground red (cayenne) pepper; cook and stir 5 minutes or until caramelized and dark brown in color.
Add sausage; cook and stir 5 minutes longer, scraping the bottom and sides of the pot to loosen any browned particles.
Season chicken with the remaining ¼ teaspoon ground red (cayenne) pepper. Add to the saucepot. Brown chicken on all sides about 10 minutes, scrapping the bottom of the pot to loosen any browned particles.
Stir in rice for about 2 minutes to coat it evenly. Stir in water and bay leaf until well mixed. Cover. Without stirring, cook 30 minutes or until rice is tender and liquid has been absorbed. Remove from heat. Let stand 5 minutes. Remove bay leaf. Stir in green onions before serving.