White rice can be used instead of brown in this recipe, but you will need to reduce the water by 1/2- 1 cup and reduce the cooking time.

-2 Tbsp olive oil
-1 lb andioulle sausage, sliced
-1 onion, diced
-1 bell pepper, diced
-6 cloves garlic, minced
-1 (29 oz) can diced tomatoes
-5 cups chicken broth
-2 tsp cajun seasoning
-1 bay leaf
-1 tsp dried thyme
-1 tsp dried oregano
-2-6 Tbsp hot sauce
-2 cups cooked chicken, shredded or diced
-2 cups brown rice
-chopped parsley or green onions for garnish

Heat oil in a large pot over medium heat. Cook sausage, stirring occasionally, until it is browned, about 10 minutes. Use a slotted spoon to set sausage aside. Add onion and bell pepper to the pot, saute 5 minutes. Add garlic, saute 1 additional minute. Add diced tomatoes, broth, cajun seasoning, bay leaf, thyme, oregano and hot sauce, bring to a boil. Add reserved sausage, chicken and brown rice, reduce heat to medium low, cover and simmer until rice is cooked (45-60 minutes), stirring occasionally and adding extra water if needed until rice is tender. Serve with desired garnishes.