chicken and andouille jambalaya

Ingredients

• 2 tablespoon olive oil
• one 12.8 ounce package chicken andouille sausage, diced (if you use pork andouille sausage drain any fat that accumulates in the pan after cooking)
• 1 tablespoon smoked paprika
• 1 tablespoon sea salt
• 1 teaspoon dried garlic
• 1 teaspoons cayenne pepper
• 2 teaspoons dried thyme
• 2 tsp dried oregano
• 1 teaspoons ground black pepper
• 1 pound boneless skinless chicken thighs, cut into 1 inch pieces
• 1 large yellow onion, diced
• 4 stalks celery, diced
• 2 green bell peppers, diced
• 1 tablespoon tomato paste
• 1 28-ounce can plum tomatoes (crushed)
• 3 cups low sodium chicken broth
• 1 cup water
• 2 cups white basmati rice
• 2 bay leaves
• 3 stalks green onions, sliced (optional)
• Tabasco sauce (optional)

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