In a small deep round pot, heat the oil over medium high heat. Add the chicken and sausage and cook until light brown in color.

Remove the sausage and chicken with a slotted spoon, and place on paper towels to soak up the extra oil. In the remaining oil, gently cook the onions, bell pepper, celery, garlic, red, white and black pepper and paprika. Cook until vegetables begin to soften. Add the tomatoes with their juice. Stir in the stock, bay leaf, and bring to a simmer, cook covered for 15 minutes. Add the browned chicken and sausage back along with the thyme and Tabasco and bring to a simmer.

** If you are unable to find Andouille, a spicy Keilbasa could be substituted. **