Rice:

• 2 cups long-grain white rice

Andouille or Smoked Sausage:

• 2 tsp. neutral oil, such as canola
• 12 oz. andouille or smoked sausage, cut into 1/2″ pieces

Vegetables:

• 1 medium green bell pepper, seeds and ribs removed, chopped (about 1 c.)
• 1/2 medium yellow onion, chopped (about 1 c.)
• 2 medium stalks celery, chopped (about 3/4 c.)
• 4 cloves garlic, finely chopped

Seasonings:

• 2 dried bay leaves
• 2 tsp. Worcestershire sauce
• 1 tsp. dried thyme
• 1/2 tsp. freshly ground black pepper
• 4 tsp. Cajun seasoning with salt (or 2 tsp. salt-free Cajun seasoning plus 2 tsp. kosher salt), divided
• 2 tsp. kosher salt

Chicken:

• 8 oz. boneless, skinless chicken thighs, cut into 1″ pieces

Broth:

• 3 cups low-sodium chicken broth

Garnish:

• 4 scallions, finely chopped
• Tabasco hot sauce, for serving