1 Tbsp. olive oil

1 pkg. (12 oz.) andouille sausage, cut into 1/2-inch thick rounds

1 lb. boneless, skinless chicken thighs (2 to 3), cut into 1-inch pieces

3 Tbsp. Creole seasoning with salt, divided (such as Tony Chachere's)

1 medium yellow onion, diced

1 medium green bell pepper, diced

2 medium celery stalks, diced

2 cloves garlic, minced

2 cups uncooked long-grain white rice

2 Tbsp. Contadina® Tomato Paste

1 can (28 oz.) Contadina® Fire Roasted Diced Tomatoes, not drained 

Thinly sliced green onions, for garnish (optional)

Hot sauce, for serving

1. Heat oil in a Dutch oven or a 5-qt. heavy-bottomed pot over medium-high heat. Add sausage in an even layer and sear 2 to 3 minutes per side until well-browned. Meanwhile, season chicken with 1 Tbsp. Creole seasoning.

2. Transfer sausage to a plate. Add chicken to pot and sear 4 to 5 minutes until one side is browned. Transfer to plate with sausage.

3. Reduce heat to medium. Add onion, bell pepper, celery, garlic and remaining 2 Tbsp. Creole seasoning to pot. Cook 5 to 6 minutes or until softened. Stir in rice and cook about 2 minutes until fragrant and toasted smelling. Stir in tomato paste and cook about 1 minute until darkened to brick red.

4. Stir in diced tomatoes and their juices and 2 cups water; bring to a full simmer. Stir in sausage and chicken, along with any juices on the plate.

5. Cover and reduce heat to medium low. Cook 25 to 30 minutes until rice is tender, stirring halfway through with a wooden spoon, making sure to stir to the bottom. Gently fluff with a fork and garnish with scallions. Serve with hot sauce, if desired.