A classic Louisiana Creole rice dish packed with chicken, spicy andouille sausage, and vegetables, all simmered together in rich seasonings.
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Heat 1 tbsp oil in a large heavy pot or Dutch oven over medium-high heat. Add chicken and sausage. Cook until chicken is browned and sausage is , about 5-7 minutes. Remove meat with a slotted spoon and set aside.
Add remaining 1 tbsp oil to the pot. Add the "Holy Trinity" (onion, bell pepper, and celery) and garlic. Sauté for 5 minutes until soft.
Stir in the Cajun seasoning and cook for 1 minute until fragrant.
Add the rice and stir to coat it in the oil and spices for about 1 minute.
Pour in chicken broth and crushed tomatoes. Add the bay leaf. Return the cooked chicken and sausage (and any juices) to the pot. Stir well.
Bring to a boil, then heat to low. Cover tightly and for 20-25 minutes, or until rice is tender and liquid is absorbed. Do not stir while .
Remove from heat and let stand, covered, for 5 minutes.
Fluff with a fork, discard bay leaf, and serve garnished with green onions.
