1Heat olive oil in a large, heavy pot over medium heat. Add sausage, onion, bell pepper, celery, carrot, salt, cayenne and Creole seasoning. Saute until veggies are carmelized, about 15 min, stirring often.
2Add garlic and cook for 1 more minute.
3Add chicken and bay leaves to pot and saute for 8 minutes.
4Add rice and stir for 3 minutes to coat evenly.
5Add chicken stock, stir, cover and cook, stirring occasionally, for 10-15 minutes or until rice is tender and liquid has been absorbed.
6Remove pot from heat and let stand, covered, for 3 minutes. Discard bay leaves then stir in green onions and serve.