Directions
Rinse and dry chicken then season with pepper and salt. Heat a couple tablespoons oil in a skillet over moderately high heat until the oil hot but not smoking and brown the chicken. Turn down the heat and brown sausage. Drain the fat from the sausage by placing it on a paper towel. Using the some of the fat from browning the sausage cook onions, celery, and bell peppers, until onions are brown and soft. . Add garlic last as it will burn and cook, stirring, 1 minute. Add 1-cup stock and cook, stirring, 1 minute. Transfer mixture to a wide 8-quart heavy pot and add chicken, water, tomatoes, cayenne (if using), and remaining cup stock. Simmer, partially covered, until chicken is tender, about 30 minutes. Preheat oven to 325°F. Transfer chicken with tongs to a clean bowl and measure cooking liquid with vegetables, adding additional water as necessary to measure 7 cups. If over 7 cups, boil to reduce. Stir rice into cooking liquid (in pot). Arrange chicken over rice (do not stir), and then bring to a boil over high heat, uncovered, without stirring. Bake, covered, in middle of oven until rice is tender and most of liquid is absorbed, about 30 minutes. Remove from heat and let jambalaya stand, covered, 10 minutes. Gently stir in scallion greens, sausage, and salt to taste.