New Orleans Style Jambalaya

1. Heat oil in a large saucepan over medium heat. Cook sausage for 5 minutes and remove from pan.
2. Add chicken, cayenne pepper, and half of the Emeril’s Essence to the pan and cook for five minutes. Remove.
3. Add onions, bell peppers, remaining Emeril’s Essence, and garlic to pan and cook for 8-10 minutes, until veggies are soft.
4. Add rice and cook, stirring, for 3-5 minutes.
5. Return sausage and chicken to the pan. Add chicken stock and bay leaf.
6. Increase heat to medium-high and bring to a boil.
7. Cover and reduce heat to low. Simmer for 25 minutes; remove from heat.
8. Let stand, covered, for 10 minutes. Remove bay leaf and stir in green onions. Serve.