2 T unsalted butter
2 lbs. fresh andouille sausage, cut into bite sized pieces
2 lbs. boneless chicken thighs, cut into bite sized pieces
1 red onion, diced
1 yellow onion, diced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 stalks celery, chopped
3 large garlic cloves, minced
1 15 oz. can zesty style diced tomatoes
2 1/2 C chicken stock
1 1/2 C extra long grain white rice
2 bay leaves
2 tsp. ground cayenne pepper
2 tsp. kosher salt
1 tsp. dried thyme leaves
1/2 tsp. freshly ground black pepper
1 tsp. freshly ground white pepper
1/2 tsp. dried sage leaves
Preheat oven to 350ºF. Melt the butter in a large oven proof pot with a lid. Add the sausage and cook until much of the fat has been rendered. Add the chicken and cook until browned.
Stir in the seasonings and add the onions, celery and bell peppers. Cook until the vegetables are tender. Add the garlic, cook for one minute. Stir in the tomatoes, scraping the browned bits from the bottom of the pot.
Add the chicken stock and stir in the rice. Cover the pot and bake in the oven until the liquid is absorbed and the rice is done, about 45 minutes.