Prep veggies- Dice 1/2 large yellow onion, 1 whole bell pepper, 3 stalks of celery, and mince 2 cloves of garlic.
Cut 2-3 chicken breasts and 2-3 sausages into bite sized pieces.
Heat a large heavy pot on medium high. Measure 2 cups chicken stock, 15 oz can diced tomatoes, 1 cup of rice, 6 oz beer, 2 1/2 tsps creole seasoning.
Start with 1 tablespoon of vegetable oil and add chicken. Lightly season with salt and pepper. Cook until the chicken has browned on all sides.
Remove cooked chicken and set aside. Add 2 teaspoons of vegetable oil and sausage. Stir to coat and cook until the sausage has browned.
Remove the sausage and set aside with the cooked chicken.
Add 2 teaspoons of vegetable oil and the cut veggies. Stir well and cook for 5 minutes.
Add one cup of long grain rice and 2 1/2 teaspoons of creole seasoning. Stir well and cook for 1 minute.
Next, add 6 ounces of beer and stir in well to deglaze the pot. Cook for 3 minutes until beer is absorbed by the rice and the alcohol smell is gone.
Now add back the cooked chicken and sausage, 15 ounce can of diced tomatoes, and 2 cups of chicken stock. Stir well and put the lid on.
When the jambalaya starts to boil, lower the heat to medium. Cook for 20 minutes with the lid on and stir occasionally.
After 20 minutes, turn off the heat and remove lid. Take a bite to check for seasoning and add more if needed.
Garnish with sliced green onion and enjoy!