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1
Pat chicken dry and season with salt.
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2
Heat 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in batches, without crowding, turning once, 6 to 8 minutes total (add remaining 2 tablespoons oil as needed between batches).
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3
Transfer to a bowl as browned.
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4
Reduce heat to moderate and brown sausage in 4 batches in fat remaining in skillet, turning, 3 to 4 minutes.
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5
Transfer to a paper-towel-lined bowl as browned.
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6
Pour off all but about 1 tablespoon fat from skillet, then cook onions, celery, and bell pepper in skillet over moderate heat, stirring occasionally, until onions are golden brown and softened, about 8 minutes.
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7
Add garlic and cook, stirring, 1 minute.
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8
Add 1 cup stock and cook, stirring, 1 minute.
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9
Transfer mixture to a wide 8-quart heavy pot and add chicken, water, tomatoes, cayenne (if using), and remaining cup stock.
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10
Simmer, partially covered, until chicken is tender, about 30 minutes.
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11
Preheat oven to 325u00b0F.
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12
Transfer chicken with tongs to a clean bowl and measure cooking liquid with vegetables, adding additional water as necessary to measure 7 cups.
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13
If over 7 cups, boil to reduce.
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14
Stir rice into cooking liquid (in pot).
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15
Arrange chicken over rice (do not stir), then bring to a boil over high heat, uncovered, without stirring.
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16
Bake, covered, in middle of oven until rice is tender and most of liquid is absorbed, about 30 minutes.
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17
Remove from heat and let jambalaya stand, covered, 10 minutes.
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18
Gently stir in scallion greens, sausage, and salt to taste.
