Cut your chicken into chunks and cook in a large, deep skillet with the green peppers.
In a separate large pot, combine the beans, tomatoes, hot sauce, minced onion, and salt and pepper. Bring the vegetables to a boil, then turn down the heat to a simmer.
Slice the sausage and add to the skillet when the chicken has almost cooked completely through. Cook this for approx. 5 more minutes on medium heat before adding to the vegetables.
In a slightly smaller pot, cook the rice according to the instructions on the box. When the rice is tender and fluffy, add it to the vegetables, and simmer for at least 5 minutes to allow the flavors time to combine.
If you want to make the dish a bit spicier, add 1/8 cup hot sauce at a time. (And if you want to make your jambalaya a bit more traditional, don’t combine your rice with the meat and veggies. Serve the meat and veggies on top of the rice instead.)
To make a healthier version, you can rinse the beans before cooking them, rinse the starch off the rice before you boil it, and use a combination of white and brown rice.