Chicken & Sausage Jambalaya

1 Tablespoon Garlic powder

1 Tablespoon Onion powder
1 Tablespoon Paprika
1 teaspoon ground White Pepper
¾ -1 teaspoon ground Cayenne
1 teaspoon dried Thyme
1 cup diced Onion
1 cup chopped Celery
1 cup chopped  Green Bell Pepper
3 cloves Garlic, minced
16 oz Andouille sausage, sliced
4 boneless, skinless chicken thighs, chopped
1 1/2 teaspoons Salt
2 Tablespoons Vegetable Oil
2 cups Long-grain White Rice
3 cups Chicken Broth
2  Green Onions, chopped-optional
 
In a small bowl, combine the Garlic Powder, Onion Powder, Paprika, White Pepper, Cayenne, and Thyme.
 
Season the chicken chunks with ½ teaspoon of salt plus 1 Tablespoon of the seasoning mixture.
 
Heat 1 Tablespoon of the oil in a large pot. 
Add the Sausage in a single layer and cook until seared on both sides.  Do this in two batches if necessary.  
Remove the Sausage from the pot.
 
Cook the chicken in the Sausage drippings until done.
Remove from the pot and add to the Sausage.
 
Add 1 Tablespoon of Oil to the pot and add the Onion, Peppers, Celery, Garlic, and ½ teaspoon of Salt plus the remaining Seasoning mixture.
Cook until the Onions are translucent, scraping the bits off the bottom so it doesn’t burn.
 
Add the Rice and cook stirring frequently, until the rice starts to get brown and fragrant-about 3 minutes.
 
Add the Chicken Broth, the Meats, and any liquid that came from the meats  to the pot.
Stir together, scraping the bottom one last time.
 
Cover, and reduce heat to simmer for 20-30 minutes until the rice is done.
 
Stir before serving.
Top with Chopped Green Onions if desired.