Chicken and Sausage Jambalaya

I used to be a boxed meal eater. You know, Hamburger Helper, flavored rice, mac and cheese, and Tony Sacheres Jambalaya mix. I loved that jambalaya mix. I'm sure I still would if I was still a box eater. But I'm not.
You see, my husband and I have made a commitment to eat as few packaged/processed foods as possible. Not only do they have overly processed ingredients and preservatives, the packaging only adds to the enviromental problems in the world today. (I do have my vices, but I do my best!) If you are interested in learning more about packaged foods, I encourage you to view the documentaries Food, Inc. and Jamie Oliver's Food Revolution.
So given the fact that we have made this commitment, I can't exactly have my beloved jambalaya mix anymore. But no worries, it's super easy to make at home! It took me awhile to find a recipe that was close to my favorite box mix. I found this recipe over at Foodie Bride, and it was just what I was looking for. Spicy and flavorful, and no tomatoe sauce. Please don't put tomatoe sauce in your jambalaya, it totally ruins the magic. Enjoy!

Chicken and Sausage Jambalaya

Adapted from: Foodie Bride

1 tbs butter

1 tbs olive oil

1 medium onions, diced

1 green bell pepper, diced

1 tsp cayenne
1/2 lb smoked sausage, sliced

Tony Cachere’s, to taste
2 chicken breasts, cubed

2 bay leaves
2 cups rice

2 cups water
2 cups chicken stock
1 bunch green onions, chopped

1. Heat the butter and oil in a large pot over medium heat. Add the onions, bell peppers, salt and cayenne. Stirring often, brown the vegetables for about 15 minutes, or until they are caramelized and dark brown in color. Scrape the bottom and sides to loosen any browned particles. Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides to loosen any browned particles.
2. Season the chicken with Tony Cachere’s. Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scrapping the bottom of the pot to loosen any browned particles.
3. Add the rice and stir for 2 to 3 minutes to coat it evenly. Add the water and stock, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. Remove the pot from the heat and let stand, covered for 2 to 3 minutes. Add more Tony Sachere's to taste. Remove the bay leaves. Stir in the green onions and serve.