Chicken & Sausage Jambalaya

2 tbsp butter lb diced andouille1 cup diced onion cup diced celery cup diced green pepper tsp black pepper tsp minced garlic1 cups pulled chicken1 1/2 cup chicken stock14 ounces crushed tomatoes2 sprigs of fresh thyme (tied together)1 bay leaf1 tbsp hot sauce tsp Worcestershire tsp ground coriander1 cup Uncle Bens Original [converted and parboiled] bunch scallions, chopped

Preheat oven to 450

In a large dutch oven, melt butter over medium high heat and cook andouille until lightly browned.

Add onions, celery, green peppers, salt and pepper and saute until onions are translucent. Add garlic and cook 30 seconds.

Add chicken, stock, tomatoes, thyme, bay leaf, hot sauce, Worcestershire, and coriander. Stir and bring to a simmer.

Add rice, cover and transfer to the oven.

Cook until the rice has absorbed all of the liquid and is tender (about 20 minutes). Do not remove before 18 minutes to quickly check for doneness.

Remove thyme and bay leaf. Stir in scallions. Salt to taste and serve.