Martha's Picture - mine was ugly
1/4 cup olive oil
1 pound boneless, skinless chicken breast halves
Coarse salt and freshly ground pepper
3 celery stalks, finely chopped
1 medium onion, finely chopped
1 green bell pepper, stemmed, seeded, and finely chopped
1 pound andouille sausage, cut into 1/2-inch pieces
2 garlic cloves, minced
2 cups homemade or low-sodium store-bought chicken stock
3/4 teaspoon Old Bay seasoning
1 can (14 ounces) crushed tomatoes with juice
1 cup long-grain rice
Heat oil in a Dutch oven over medium-high heat.
Season chicken with salt and pepper.
Cook until golden brown, about 5 minutes per side.
Cut into 3/4-inch pieces; set aside.
Add vegetables to pot.
Cook, stirring, 5 minutes.
Add sausage; cook 3 minutes.
Add garlic; cook 1 minute.
Stir in stock, Old Bay, tomatoes, and 1/2 cup water; bring to a boil.
Add rice and chicken.
Reduce heat; simmer 5 minutes.
Cover; remove from heat.
Let stand until rice is tender and liquid is mostly absorbed, 30 to 35 minutes. (This took me longer - closer to 45 minutes.)
Season with salt and pepper.