American Kitchen Classic Creole Jambalaya

Ingredients

• 2 tablespoons vegetable oil
• 1 lb boneless skinless chicken thighs, cut in 1-inch pieces
• 1 lb andouille sausage, halved lengthwise and sliced
• 1⁄2 cup red onion, chopped
• 1⁄2 cup green bell pepper, chopped
• 1⁄2 cup red bell pepper, chopped
• 1⁄4 cup celery, chopped
• 1 1⁄2 teaspoons garlic, finely chopped
• 1 (14 1/2 ounce) can diced tomatoes, undrained (Hunts)
• 1 bay leaf
• 1⁄2 teaspoon dried thyme leaves
• 3⁄4 teaspoon kosher salt
• 1⁄4 teaspoon ground black pepper
• 1 1⁄4 cups long-grain white rice, uncooked
• 2 cups water
• 1⁄4 teaspoon crushed red pepper flakes

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