Thinly slice scallions and set aside for garnish.
Dice onion, celery, and green pepper.
Mince garlic cloves.
Cut andouille sausage into ½-inch thick slices.
Cut chicken thighs into bite-sized pieces.
Season chicken with ½ teaspoon salt and 1 tbsp Creole seasoning.
Heat 1 tbsp canola oil in a large pot or Dutch oven over medium-high heat.
Add sausage in a single layer and cook until browned on both sides (3-4 minutes per side). Transfer sausage to plate.
Add the remaining 1 tbsp canola oil to the drippings in the pot. Add chicken and cook until browned (3-4 minutes per side). Transfer chicken to plate.
Add the onion and garlic, remaining Creole seasoning and 1½ tsp salt. Cook, stirring occasionally, until the onions are translucent (about 2-3 minutes)
Add the rice and cook, stirring frequently, until the rice is opaque and toasty smelling (about 3-4 minutes)
Pour chicken stock into pot and bring to a boil. Add chicken and sausage and stir. Cover the pot and reduce heat to low, and simmer undisturbed until the rice is cooked through (25-30 minutes).
Gently stir, cover again, remove from heat and let sit for 10 minutes.
Flufff rice and serve with scallions and hot sauce.
