Chicken & Andouille Sausage Jambalaya

1 tbsp unsalted butter
1 cup andouille sausage (1 lb)
1/2 cup onion, diced (1 large onion)
1/2 cup bell pepper (1 large bell peper)
1/2 cup celery, diced (six stalks, ~ 6 inch ea)
2 tbsp garlic, diced (1/2 clove)
1/2 cup tomatoes, diced (1 can diced tomatoes)
1/4 cup tomato sauce
3/4 cup enriched logn grain rice (1 cup)
1 3/4 cup chicken stock (chicken stock or water)
1 tbsp worcestershire sauce
1 tbsp hot sauce
1 cup boneless chicken thigh (1 lb)

Seasoning:
1 tsp cayenne
2 tbsn tony's
3 bay leaves
1 tsp tyme
1 tsp sea salt

1 tbsp unsalted butter 1 cup andouille sausage (1 lb) 1/2 cup onion, diced (1 large onion) 1/2 cup bell pepper (1 large bell peper) 1/2 cup celery, diced (six stalks, ~ 6 inch ea) 2 tbsp garlic, diced (1/2 clove) 1/2 cup tomatoes, diced (1 can diced tomatoes) 1/4 cup tomato sauce 3/4 cup enriched logn grain rice (1 cup) 1 3/4 cup chicken stock (chicken stock or water) 1 tbsp worcestershire sauce 1 tbsp hot sauce 1 cup boneless chicken thigh (1 lb) 1 tsp cayenne 2 tbsn tony's 3 bay leaves 1 tsp tyme 1 tsp sea salt

Melt butter, saute the andouille until slightly brown.
Add trinity (onion, bell pepper, celery) saute until tender.
Add tomato and cook for a few minutes.
Add tomato sauce and cook for a few minutes.
Add rice and cook for a few minutes.
Add stock, worcestershire, hot sauce, garlic, seasonings, chicken.
Stir well, cover, cook for 30 - 40 min, ocasionally stiring.