Chicken And Sausage Jambalaya

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I found this recipe in gourmet magazine.

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Steps

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Pat chicken dry and season with salt.

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Heat 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking , then brown chicken in batches , without crowding , turning once , 6 to 8 minutes total.

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Transfer to a bowl as browned.

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Reduce heat to moderate and brown sausage in 4 batches in fat remaining in skillet , turning , 3 to 4 minutes.

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Transfer to a paper-towel-lined bowl as browned.

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Pour off all but about 1 tablespoon fat from skillet , then cook onions , celery , and bell pepper in skillet over moderate heat , stirring occasionally , until onions are golden brown and softened , about 8 minutes.

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Add garlic and cook , stirring , 1 minute.

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Add 1 cup stock and cook , stirring , 1 minute.

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Transfer mixture to a wide 8-quart heavy pot and add chicken , water , tomatoes , cayenne , and remaining cup stock.

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Simmer , partially covered , until chicken is tender , about 30 minutes.

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Preheat oven to 325f.

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Transfer chicken with tongs to a clean .

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Ingredients

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chicken pieces, vegetable oil, andouille sausages, onions, celery ribs, green bell pepper, garlic cloves, chicken stock, water, tomatoes with juice, cayenne, long-grain white rice, scallion top