Andouille (Sausage) & Chicken Jambalaya

1/2 cup vegetable oil
3 cups chopped onions
1 cup chopped bell peppers
3 teaspoons salt
1 1/4 teaspoons cayenne
1 pound andouille or smoke sausage, cut crosswise into 1/4 inch slices
1 1/2 pounds boneless white and dark chicken meat, cut into 1 inch cubes
3 bay leaves
3 cups white rice
6 cups water
1 cup chopped green onions

1. Heat the oil in a large cast-iron dutch oven over medium heat. Add the onions, bell peppers, 2 tsp of salt and 1 tsp of cayenne. Stirring often, brown the vegetables for about 20 minutes or until they are caramelized and dark brown in color. Scrape the bottom and sides of the pot to loosen any browned particles. Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides of pot to loosen and browned particles.
2. Season the chicken with the remaining 1 tsp salt and remaining 1/4 tsp cayenne. Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scraping the bottom of the pot to loosen any browned particles.
3. Add the rice and stir for 2 to 3 minutes to coat it evenly. Add the water, stir to combine and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until rice is tender and the liquid has been absorbed. Remove the pot from heat and let stand, covered, for 2 to 3 minutes. Remove the bay leaves.
4. Stir in the green onions.