Smoked Sausage Jambalaya

As per the Neelys!

• Ready In: 50 mins
• Serves: 8
• Yields: 1 large bowl

Ingredients

• 2  tablespoons olive oil
• 1 1⁄2 lbs boneless skinless chicken thighs
•  kosher  salt & freshly ground black pepper
• 1  lb smoked sausage, sliced into circles
• 1  large  vidalia onion, chopped
• 1  green bell pepper, chopped
• 2  celery ribs, chopped
• 4  garlic cloves, chopped
• 1  tablespoon  chopped thyme
• 2  cups long grain white rice
• 2  tablespoons tomato paste
• 1 (14 ounce) can  fire-roasted diced tomatoes
• 2 1⁄2 cups chicken broth
• 1  dried bay leaf
• 1⁄4 cup  thinly sliced green onion
• 3  tablespoons  chopped fresh parsley

Directions

1. Heat the oil in a large Dutch oven over medium-high heat.
2. Season the chicken with salt and pepper. Add chicken to the Dutch oven and brown on each side, about 8 minutes total. Remove to a plate and reserve.
3. Add sausage, onion, bell pepper, celery, garlic, and thyme and saute until translucent and sausage is browned, about 8 minutes.
4. Stir in rice, tomato paste, diced tomatoes, broth, bay leaf, and reserved chicken, and bring to a boil, then reduce to a simmer, and cook on low, covered, for 20 minutes.
5. Turn off heat and let rice stand, covered, 5 minutes. Remove bay leaf. Fluff rice with fork and stir in green onions and parsley.