Jambalaya w/chicken & sausage

Ingredients

4 oz. smoked turkey sausage cut into bite size
1 lb skinless chicken breasts cut into bite size
1 T olive oil
1 1/2 C of each: onion, celery, green pepper (chop fine)

Seasoning

2 bay leaves
1 t salt or to taste
1/2 t thyme
1 t oregano
1/4 t cayenne pepper
1/2 t Tabasco
1 tsp garlic powder
1-8oz can tomato sauce
2 C white rice (instant)
3 C chicken stock
1/4 C scallions, chopped
2 T parsley

Directions

Saut sausage in large pot over med-high heat for 5 minutes using 1 t of the oil. Add chicken and 1 t of oil; saut 5 more minutes Remove the meats and set aside. Add remaining oil, onions, peppers, celery. Saut until lightly browned. Add seasoning and continue cooking for 5 minutes stirring frequently. Add tomato sauce and rice; mix well. Cook 5 minutes. Add stock and bring to boil. Reduce heat, cover & simmer 20 minutes. Return meats to pot. Add scallions and parsley. Cook about 5 more minutes until meat warmed through. Now my usual changes depending on what I have on hand. Any smoked sausage will do.
Use any stock you already have made. I usually cook a whole chicken for this recipe using the chicken meat and the stock. Since the chicken and sausage are already cooked, I add them last. I prefer red peppers over green peppers and use maybe 3/4 -1 C. Use lots of fresh garlic and omit the garlic powder. Add in and saut the garlic when the onion mixture is almost done. I stick pretty close to the seasoning. Substitute a can of diced tomatoes for the can of tomato sauce. Use long grain brown rice. Add in some fresh or frozen okra. Skip the parsley and scallions...they're just for looks. I saut the onions, peppers, celery, garlic in 1-2 T of extra virgin olive oil in a large pot, add salt and other seasonings. Add stock, tomatoes and let these cook as long as you want. About 50 minutes before you want to eat: add the rice and more stock or water if needed. When the rice is nearly done, add the meats and tweak the spices.
Serve w/crusty bread and ice tea.