Sausage and Chicken Jambalaya

Don't be put off by the long list of ingredients here. This dish is well worth it and you only use one pot!
Serves 6-8, makes great leftovers

2 Tablespoons olive oil
1 pound sausage of your choice, sliced (kielbasa, andouille, Italian, etc.)
2 boneless, skinless chicken breasts cut in 1-2 inch pieces
2 boneless, skinless chicken thighs, cut in pieces (if not available, substitute 2 more breasts)
1 Tablespoon butter
1 medium onion, chopped
2 stalks celery, chopped
2 bell peppers, chopped (red, yellow or green or a combination)
1  14 oz. can diced tomatoes, drained
3 garlic cloves, chopped (optional)
1/2 teaspoon cayenne pepper
1/2 teaspoon oregano
1/2 teaspoon thyme
2 Tablespoons tomato paste
6 cups chicken stock (canned is good; Campbells, Swanson or College Inn)
3 cups long grain rice (do NOT use instant rice or Minute Rice)
Salt and Pepper
6-8 dashes Tabasco sauce

Heat the oil in a large pot over medium heat. Add the sausage and saute for about 8 minutes total. Remove from pot. Next, put salt and pepper on both side of the chicken and saute. Remove. Melt the butter, then add the onion, celery and peppers to the pot and saute for about 8 minutes. Add the tomato, garlic, cayenne, oregano, thyme and tomato paste and cook until blended well. Add the stock and bring to a boil. Stir in the rice, and return the sausage and chicken to the pot. Shake in the Tabasco and season with salt and pepper. Return to a boil, reduce heat to low, and simmer, covered, for 20 minutes. Remove the jambalaya from the heat and let it steam, still covered, for 15 minutes before serving.