First thing you want to do is season your chicken with lots of salt and pepper. In a dutch oven, or a sauce pot, heat the olive oil over medium high heat. Brown the chicken breasts on each side until golden brown, about 2-3 minutes on each side. Once the chicken is cooked, take out and set aside. To the pan add the chopped celery, bell pepper, and onion. Let cook for about 5 minutes, stirring often and don’t forget to scrape up those yummy brown bits at the bottom! Once the veggies have cooked, add the chopped sausage and let cook for another 3 or so minutes. Once you see the sausage is starting to brown, add the minced garlic and let cook for just one minute. You’ll smell when its cooked and ready to go! Add the rice and stir it around to get all the great flavor around every grain of rice. To the rice add the Old Bay, chicken stock, and crushed tomatoes. Bring it to a boil and add the chicken and a bay leaf and turn it down to a low simmer. Cover and let cook for about 30 minutes. When ready, ladle out to a bowl, and Laissez le Bon temp rouler. Let the good times roll!

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