I love making Jambalaya because it is LOADED with veggies and you can really get creative with the recipe and adjust spice levels to your preferences. Traditionally jambalaya is made with long grain white rice, but I decided to use brown rice in in my recipe because of the added nutrient benefits of brown rice! This is why I did not cook the rice with my veggies like traditional recipes, as the brown rice will take longer to cook than the white rice (good tip from Gimme Some Oven)!
Cook brown rice according to package instructions.
Heat oil in large stock pot over medium-high heat. Add garlic, yellow onion, green and yellow bell peppers, and diced celery. Saute for about 5 minutes until vegetables start to become tender. Add chicken and sausage and cook for about 5-10 more minutes until chicken is no longer pink. Add tomatoes, bay leaves, cayenne pepper, Creole seasoning, Worcestershire sauce, thyme. Stir to combine. Cover and simmer for 15 minutes. Add cooked brown rice, cover, and simmer for 5 additional minutes. Remove bay leaves. Season with salt, pepper, and hot sauce if needed. Serve immediately.