Cube Chicken Breast (1 pound) into bite-size pieces. Slice Spicy Italian Sausage (1 pound).
Chop Celery (3 stalk) stalks. Mince the Garlic (3 clove).
Dice the Red Bell Pepper (1) and Yellow Onion (1).
In a dutch oven over medium-high heat, add Olive Oil (1 tablespoon). Cook sausage then chicken in 2 batches, cook until golden brown on all sides, about 5 minutes each batch. Take out and set aside.
In the same pot add celery, yellow onion, red bell pepper, and garlic. Cook until vegetables are softened, about 5 minutes.
Pour in Chicken Stock (2 1/2 cup), Cajun Seasoning (2 tablespoon), Bay Leaf (1), Dried Thyme (1 teaspoon), and Crushed Tomatoes (1 can). Bring to a boil.
Into the pot, add White Rice (1 cup), chicken, and sausage. Simmer, covered, for 20-25 minutes, stirring occasionally, until rice is cooked through and liquid is mostly absorbed.
Season with Salt (to taste) and Ground Black Pepper (to taste). Serve with Scallion (to taste).