Sausage and Chicken Jambalaya

4 tbsp. extra virgin olive oil
2 pounds meaty chicken pieces
2 pounds sausage (The spicier the better)
6 cups onions
4 cups celery
2 cups peppers (green, yellow and red)
1 tsp. oregano
1 tsp. basil
1 tsp. white pepper
1 tbsp. crushed red pepper
2 tbsp. cayenne pepper
4 jalapeños (diced fine)
2 tbsp. minced garlic
4 tbsp. salt
2 tbsp. black pepper
14 ½ oz. can tomato puree
5 ¼ cups chicken stock
3 cups Louisiana basmati rice


In a large pot (or Dutch oven), brown the chicken and set to the side. Add 4 cups of the onion, 3 cups of celery and 1 ½ cups of peppers and sauté until soft and brown, about 12-15 minutes. Add the chicken, and herbs and spices and cook for about 4-5 minutes. Add the rest of the chopped veggies and cook another 5 minutes. Add the sliced sausage and tomato puree, let cook for 4 minutes. Add the chicken stock and bring to a boil. Add the rice, bring to a boil, reduce heat to LOW and simmer for about 25-30 minutes until rice is cooked. (NOTE: If you want to add shrimp to this, just cut back on the sausage)