Cajun Jambalaya with Andouille and Chicken (from Jon Besh) - Hummingbird Thyme

Ingredients

• 1/2 lb Bacon (we used Peppered Bacon), diced
• 1 lb Andouille Sausage, diced
• 3 tbsp. Cooking Oil - Vegetable or Canola oil or Lard preferred
• 1 1/2 lb Boneless, skinless chicken thighs, cut into 1" cubes
• 1 Large yellow onion, diced
• 1 Green Bell Pepper, seeded and diced
• 1 Red or Orange Bell Pepper, seeded and diced
• 3 Celery stalks, diced
• 3 Cloves garlic, minced
• 2 c White rice (you can substitute brown, but will need to add more liquid and longer cooking time)
• 1 tsp. Dried Thyme
• 2 Bay leaves
• 1 1/2 tsp. Smoked Paprika
• 1/2 tsp. Cayenne Pepper, more as desired
• 1 tbsp. Celery Salt
• 1 28 oz. can Crushed Tomatoes
• 1 8 oz. can Tomato Sauce
• 1 qt Chicken Stock
• 1 Bunch of Green Onions, chopped