N'Awlins supper with a Bluegrass Taste

I decided to make jambalaya tonight.  Why? Because when I stopped at Marksbury Farm the other day, I picked up some andouille and it was the only thing I knew used andouille.  So, after looking through a few recipes, I decided to combine a few, leaving out the ever present shrimp so my son's airways wouldn't swell and close up.

First, I used about 4 1/2 pounds of chicken pieces, covered them in paprika, and browned them in a skillet.

 After that, I chopped up a large white onion, a couple of medium green bell peppers, a bunch of celery, and garlic.  I moved the chicken to a plate off the heat and used the skillet to saute the veggies on low until the onions were soft.  This took a little over ten minutes. 

I moved the veggies to my dutch oven, added two cans of diced tomatoes, chicken stock, hot sauce, salt and pepper, andouille sliced thinly, and thyme.  A laid the chicken in the dutch oven and stirred it around until the chicken was coated.  I turned the heat back on and simmered for a little over 30 minutes.  In the end, I got a respectable jambalaya.