Season and brown chicken in oil over medium-high heat.

Add sausage to pot and sauté with chicken. Remove both from pot. Gradually add flour to oil, whisking constantly, to make a roux. Continue cooking and whisking until roux is brown.

Add vegetables to the roux and sauté until they are as tender as desired. Return chicken and sausage to pot. Add cayenne, stock, and salt and bring to a boil. Add rice, and bring to a boil again. Cover and reduce heat to simmer. After ten minutes of cooking, remove cover and quickly turn rice from top to bottom completely. Continue cooking for a total of 30 minutes. Add green onions

Some notes: One cup of rice will feed three people, or eight if serving as an appetizer. | The proportions may vary within the trinity of onions, celery, and green pepper, but the proportion of 1 part rice to two parts trinity should be maintained, as should the proportion of 1 part raw rice to 1 ¹/₄ parts liquid. | The initial mixture should be over-seasoned to compensate for the uncooked rice when it’s added. Thyme and bay leaf are nice additions.