Heat a large pot on medium and add oil. Cut chicken into bite sized pieces. Season chicken lightly with salt and pepper and saute in batches, careful not to overcrowd the pot. Also, be careful not to over season in the beginning. The cajun spices have salt in the mix. Remove with a slotted spoon and set aside until it’s invited back.
Slice sausage into bite sized pieces and follow the same process as the chicken. Saute. Set aside. Maybe sample a bite of sausage for quality control ;)
Add a little more oil if needed. Add the onions and give them a minute, then add the garlic, celery, and bell pepper. Cook for 4-5 minutes, stirring consistently so nothing burns. That would be sad.
Next in the pot, the cajun seasoning and rice. Stir to make sure everything coats the rice.
Add the beer. 6 ounces for the pot. 6 ounces for the chef. Stir and cook off the alcohol for a minute or two before adding any more liquid.
Now everybody in the pot: diced tomatoes, chicken stock, chicken, and sausage.
Stir well to incorporate everything evenly. Bring to a boil. Reduce to simmer. Put the lid on. Set a timer for 20 minutes and stir once or twice so the rice doesn’t stick to the bottom.
After the 20 minutes, give it a stir and check that the rice has cooked through. Also check for seasoning, if you want to add extra cajun seasoning or salt, now is the time.
The Jambalaya should be loose and saucy (welcome to Mardis Gras, y’all), so if the dish has tightened up, add a little chicken stock.
Garnish with green onions and parsley. Enjoy!