Chicken and Sausage Jambayala

1 whole, cooked chicken, deboned and cut into 1" pieces
1 lb. beef smoked sausage, cut into 1" slices
1 large onion, coarsely chopped
1 large bell pepper, coarsely chopped
2 stalks celery, coarsely chopped
3 pods garlic, minced
3 T. Corn oil
3 T. Flour
2 T. Tomato paste
5 cups chicken broth
2 c. Long grain rice
Salt, black pepper, dried thyme, cayenne and TABASCO Louisiana hot sauce (5 shake minimum)

Sauté the onion, bell pepper,celery and garlic in the oil until the onion becomes translucent. Stir in the flour and cook for about 1-2 minutes, browning slightly. Add in the tomato paste and whisk. Cook for ~3 min on medium low heat. Turn the heat up and add the chicken broth until it comes to a boil. Stir in the rice,chicken and sausage and all the seasonings. Stir to combine and place a lid on the pot. Cook for about 5 minutes and then stir, scrapping up anything that is on the bottom of the pot. Cover and cook for about 10 min and stir again, adjusting the water if necessary. Cover for another 5 min, turn the heat off and let the jambayala rest for a few minutes before serving. Enjoy!