Cut the sausage into thin slices and put in the skillet. Fry on a medium heat until the fat melts and the sausage will be crispy. Using tongs, transfer the crispy sausage to a plate and set aside.
Put the onion, green bell pepper, celery and carrot on the fat of the sausage. Cook and stirring for 2-3 minutes.
Add the diced chicken, cook and stirring until the meat is white (about 5-6 minutes).
Add the salt, paprika powder, thyme, oregano, cayenne pepper, chili and garlic. Stir it well and add 4 cups cold water. Bring to a boil and cook for 5 minutes.
Wash the rice and drain completely.
Add the rice stir once. Turn down the heat, cover and cook for 18-20 minutes. It’s important to do not stir the rice because to avoid mushy results.
Turn off the heat and leave the jambalaya to rest for 10 minutes.
Add the crispy sausage, stir once and serve.
Notes
Jambalaya is perfect itself, does not need a garnish or more seasoning. But if you like the very spicy taste, add more cayenne pepper.