Season the chicken thighs on both sides with Tony’s Creole, smoked paprika, onion powder, garlic powder, and Italian seasoning. Set them aside.

Slice smoked sausage on the diagonal! (I used half of my sausage link pictured). Place the sliced sausage in a pan with olive oil and brown the sausage for a few minutes on each side. Once the sausage is browned, remove it from the pan onto a plate. Set it aside.

In the SAME PAN, add in the seasoned chicken thighs and cook them for 5 minutes on each side until they are browned (you aren’t cooking through; just browning). Then remove the chicken from the pan onto a plate. Set it aside.

In SAME PAN add chopped celery, onion, bell pepper, and sauté until golden (mop up some of the oil). Next, add chopped garlic and sauté another minute or until golden. Add & sauté tomato paste for a minute or so. Then add in chicken base and sauté that for another minute.

Deglaze the pan with the white wine and let alcohol burn out for a couple minutes. Then, add in the lemon juice, Slap Ya momma seasoning, a couple shakes of Louisiana hot sauce, and salt & pepper!

Add rice and sauté a couple minutes, then add in water, and bring to boil. Once it’s boiling lower to a simmer. Now, nestle in the sausage and add the chicken on top with all its juices. Cover with the lid and bake it in the oven at 400°F for about 40 minutes! Enjoy!