Step 1

Place rice into a 2-quart saucepan with the water and bring to a boil. Cover, lower the heat and simmer for 20 minutes. Remove from heat and hold, covered.

Step 2

Cut chicken into pieces. Remove casing from Andouille (see note) and crumble into small pieces. In a large, deep skillet (3 quart size or larger) heat the oil over medium high heat and brown the chicken 3 - 4 minutes, stirring frequently. Add the sausage and continue to cook and stir another 3 minutes. Add the onion, celery, bell pepper, bay leaves, salt, and black pepper and cook and stir for 5 minutes until vegetables are nearly cooked and very flavorful.

Step 3

Stir together the broth and Worcestershire sauce. Sprinkle flour over the pan contents and cook, stirring constantly, for 2 minutes, then add the broth mixture and tomatoes along with the chili powder, cumin, poultry seasoning and cayenne pepper. Bring contents to a boil, lower heat and simmer for 5-7 minutes, stirring until juices thicken slightly.

Step 4

Remove pan from the heat, remove the bay leaves and stir in the cooked rice. Toss well and serve immediately, garnished with green onion.