Chicken and Sausage Jambalaya

More of Rose's weeknight culinary delights. This one is from Cooking Up a Storm (recipes requested and restored to the Louisiana folks that lost them during Hurricane Katrina). Tom gave it to me for Christmas but I never got around to making anything from it. Which is clearly nuts, given how good this was.

CHICKEN AND SAUSAGE JAMBALAYA
Cooking Up a Storm, page 197

2 tbsp vegetable oil
1 lb chicken breast, cut into 1 inch cubes
1-1/2 tsp Cajun seasoning
1/2 lb smoked sausage (andouille, kielbasa), sliced 1/4 inch thick
1-1/2 cups yellow onions, chopped
1 cup green bell peppers, chopped
3 cups water
1 tbsp tomato paste
2 tbsp fresh parsley, chopped
2 tbsp green onions, chopped
1-1/2 cups long-grain rice

Heat the oil in a large heavy pot. Season the chicken pieces generously with Cajun seasoning. Add the chicken to the pot and cook, stirring, over medium heat until evenly browned, about 5 minutes. Add the sausage and cook, stirring, for 2 minutes. Add the onions and peppers, and cook, stirring, until soft and golden, 5 to 6 minutes. Add the water, tomato paste, parsley, and green onions. Stir and bring to a boil.

Add the rice, cover the pot, and reduce heat to medium-low. Cook until the rice is tender and has absorbed most of the liquid, 15 to 20 minutes. Do not stir. Fluff the mixture with a fork before serving.