For Maggie...

Jambalaya

2 tablespoons olive oil

1 1/2 pounds boneless skinless chicken thighs

Kosher salt and freshly ground black pepper

Creole seasoning (to taste)

1 pound smoked sausage, sliced into circles (Andouille, Cajun style)

1 large Vidalia onion, chopped

1 green bell pepper, chopped

2 ribs celery, chopped

4 cloves garlic, chopped

2 cups long grain white rice

2 tablespoons tomato paste

1 (14-ounce) can fire-roasted diced tomatoes

2 1/2 cups chicken broth

1 dried bay leaf

1/4 cup thinly sliced green onions

3 tablespoons chopped fresh parsley

Heat the oil in a large Dutch oven over medium-high heat.  Season the chicken with salt and pepper. Add chicken to the Dutch oven and brown on each side, about 8 minutes total. Remove to a plate and reserve.  Add sausage, onion, bell pepper, celery, garlic, and thyme and saute until translucent and sausage is browned, about 8 minutes.  Stir in rice, tomato paste, diced tomatoes, broth, bay leaf, and reserved chicken, and bring to a boil, then reduce to a simmer, and cook on low, covered, for 20 minutes.  Turn off heat and let rice stand, covered, 5 minutes. Remove bay leaf. Fluff rice with fork and stir in green onions and parsley.