2 cups enriched white rice non-stick cooking spray 3 boneless, skinless chicken breast halves 3 andouille sausages, diced 1 medium onion, chopped 2 ribs celery, chopped 1 green bell pepper, chopped 2 bay leaf, fresh or dried 1/2 teaspoon cayenne pepper, or to taste 1/2 teaspoon black pepper, or to taste 2 tablespoons all-purpose flour (more if needed) 1 can (14 ounce size) diced tomatoes in juice 1 can (14 ounce size) chicken stock or broth 1 teaspoon cumin 2 teaspoons chili powder 1 teaspoon poultry seasoning 1 teaspoon Worcestershire sauce 3 chopped scallions fresh thyme, chopped for garnish
Cook rice to package directions. Cube chicken and dice sausage. Chop onion, celery,and green pepper.
Heat a large, deep skillet or place a pot over medium high heat. Liberally spray with nonstick cooking spray. Add chicken (sprinkle with salt, if desired) and brown 3-4 minutes. Add diced sausage, and cook 2-3 minutes more. Add onion, celery, green pepper, bay leaf, and cayenne pepper.
Add and saute vegetables about 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth; season with cayenne pepper, cumin, chili powder, poultry seasoning, and Worcestershire. Bring liquids to a boil.
Remove pot from the heat (or turn off skillet). Gradually mix in rice. Remove bay leaf. Allow to sit a few minutes, mix in chopped scallions. Dish and garnish with thyme.