- 3 pounds chicken thighs (about 6), trimmed of excess fat
- 2 1/2 teaspoons salt
- 1 1/2 teaspoons freshly ground black pepper
- 3 tablespoons canola oil
- 1 1/2 pounds smoked andouille sausage, diced
- 2 large yellow onions, chopped
- 4 medium celery stalks, chopped
- 1 green bell pepper, chopped
- 1 bunch green onions, finely chopped, green and white parts reserved separately
- 6 cloves garlic, minced
- 2 tablespoons tomato paste
- One 4-ounce can chopped green chiles, with juice
- 1 teaspoon dried thyme leaves, crumbled between your fingers
- 1 bay leaf
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon Tabasco or other hot pepper sauce
- 1 1/2 teaspoons Emeril's Original Essence or Creole Seasoning
- 4 cups chicken stock or canned low-sodium chicken broth
- One 14.5-ounce can diced tomatoes, with juice
- 3 cups long-grain white rice
Season the chicken on both sides with 1 teaspoon of salt and 1 teaspoon of black pepper. Heat the oil in a large Dutch oven over high heat. Add the chicken and cook until browned on both sides, 3 to 4 minutes per side, working in batches as necessary. Transfer the browned chicken to a platter and set aside.
Add the sausage to the Dutch oven, reduce the heat to medium-high, and cook, stirring, until sausage is browned, 4 to 5 minutes. Transfer the sausage to the same platter as the chicken. Add the onions, celery, bell pepper, white part of the green onions, garlic and tomato paste to the Dutch oven, reduce the heat to medium, and saut until the vegetables are tender, about 5 minutes. Stir in the green chiles, thyme, bay leaf, crushed red pepper, hot sauce and Essence or 1 1/2 teaspoons Emeril's Original Essence or Creole Seasoning.
Return the chicken and sausage to the pan. Add the stock and tomatoes and bring to a brisk simmer. Cover, reduce to low, and cook for 30 minutes, or until the chicken is nearly tender and the broth has absorbed the flavor of the sausage and the seasonings.
Increase the heat to high and add the rice, chopped green parts of the green onions, and remaining 1 1/2 teaspoons salt and 1/2 teaspoon of pepper. Stir well and return to a boil. Immediately reduce the heat to low, cover, and simmer until the rice is cooked and has absorbed all the liquid, about 20 minutes. Remove from the heat, remove the bay leaf, gently stir in the parsley, cover and let stand for 15 minutes before serving.