Jambalaya Yah

No frills, no Chili powder, no seafood, no tomato, no celery, just a bare-bones Jambalaya.
Note: This just about the only time I ever won't use lower-fat sausage substitutes (ie Turkey Chorizo). You need full-fat for a decent Jambalaya.

Basic Jambalaya
Makes about 6 meals if you’re a hungry man, 8+ for regular people.
Takes about 1 hour 30 minutes, all told

1/4 cup olive oil
2 med chopped onions
2 cloves minced garlic
1 chopped red bell pepper
3 teaspoons salt, in all
2 teaspoons cayenne, in all (less for pansies)
1 pound andouille (or chorizo or...) sliced
1.5 pounds chicken, cubed
3 bay leaves
3 cups long-grain rice
6 cups weak chicken stock
6 chopped scallions

In a stockpot, fry the onions, garlic, bell pepper, 2 teaspoon of the salt and 1 teaspoon of the cayenne.
Stir and brown the vegetables for about 20 minutes, or until they get nice and dark. Add the sausage and continue the browning procedure, stirring and scraping the bottom and sides of the pot constantly - about 10 minutes or before pot starts smoking.
Season the chicken with the remaining salt and cayenne. Add to the pot with the bay leaves. Add the rice and stir for 2-3 minutes. Add the water/stock, stir, and cover.
Scrape the hell out of the bottom of the pot after adding liquid – otherwise it’s bland. Cook for 30-35 minutes, or until the rice is tender and the liquid has been absorbed.
Mix in the scallions, and eat.