French Quarter Chicken Jambalaya

I use The Watkins products (I sell them at www.soyummies.com) but you can also use grocery bought spices. Hope you enjoy this one.
 * Contributed by Nicole Cooke's Recipes
 * Makes 6 servings.

Ingredients

 * 1 lb / 450 g skinned, boned chicken cut into 1-inch / 25-mm cubes
 * ¼ tsp / 1.2 ml Cajun pepper (Watkins)
 * 1 tbsp / 15 ml Garlic and Parsley Grapeseed oil (Watkins)
 * 1 lb / 450 g andouille or kielbasa sausage, cut into ½-inch / 12-mm slices
 * 1 cup / 250 ml coarsely chopped onion
 * 1 cup / 250 ml coarsely chopped celery
 * 1 cup / 250 ml coarsely chopped green pepper
 * 1 can (16 oz / 454 g) diced tomatoes, undrained
 * 1 tbsp / 15 ml chicken soup base (Watkins)
 * 1½ cups / 375 ml water
 * 1 can (6 oz / 170 g) tomato paste
 * ¾ cup / 180 ml uncooked regular rice
 * 1 tbsp / 15 ml paprika (Watkins)
 * 1 tsp / 5 ml chicken seasoning (Watkins)
 * 1 tsp / 5 ml thyme (Watkins)
 * 1 tsp / 5 ml garlic flakes (Watkins)
 * ¼ to ½ tsp / 1.2 to 2.5 ml Cajun pepper (Watkins)
 * 1 dash of basil

Directions

 * 1) Sprinkle chicken with ¼ tsp Cajun pepper.
 * 2) In large Dutch oven or kettle, brown chicken in oil.
 * 3) Remove with slotted spoon and drain on paper toweling; set aside.
 * 4) Add sausage to same Dutch oven and cook until lightly browned.
 * 5) Remove with slotted spoon and drain on paper toweling; set aside.
 * 6) Sauté onions, celery, and green pepper in same Dutch oven until tender, scraping up any browned bits in pan.
 * 7) Add chicken, sausage and remaining ingredients to vegetables and bring to a boil.
 * 8) Reduce heat; simmer 40 to 45 minutes or until rice is tender.
 * 9) Remove bay leaf before serving.