Buffalo Chicken & Sausage Jambalaya | TABASCO® Recipes

Ingredients

• 4 tablespoons TABASCO® brand Buffalo Style Hot Sauce, divided
• 1 tablespoon olive oil
• 1 1/2 pounds andouille sausage, cut into ½-inch-thick rounds
• 2 pounds boneless, skinless chicken thighs or breasts, cut into ¾-inch pieces
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 2 large bell peppers, seeded and chopped (about 4 cups)
• 5 ribs celery, chopped (about 1 1/2 cups)
• 3 onions, chopped (about 3 1/2 cups)
• 2 jalapeños, seeded and chopped
• 5 cloves garlic, minced
• 4 dried bay leaves
• 3 (14.5-ounce) cans diced tomatoes
• 3 cups long-grain rice
• 6 cups chicken stock