Season Chicken with salt and pepper – brown (in half the oil)
Brown andouille sausage in chicken renderings
Add remaining oil and cook onions, peppers, celery and garlic until translucent (approx. 10 min, medium heat)
Add chicken and andouille during the last 2 minutes of cooking vegetables
Add beer, Ro-tel, and chicken stock, bring to a boil
Add rice, Tony Chachere’s, and hot sauce, stir- reduce to simmer (LOW)
Cover, cook for thirty minutes, DO NOT STIR
ENJOY