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Easy Chicken Gumbo

5 1/2 lb chicken pieces (drumsticks, thighs, and breast halves with skin and bones)
4 tablespoons vegetable oil
1 1/2 lb andouille* or other spicy smoked pork sausage, cut crosswise into 1/4-inch-thick slices
3 medium onions, chopped
2 celery ribs, chopped
1 green bell pepper, chopped
4 large garlic cloves, finely chopped
2 cups chicken stock or broth
1 1/2 cups water
1 (14- to 16-oz) can whole tomatoes in juice, drained and chopped
1/4 teaspoon cayenne (optional)
2 1/2 cups long-grain white rice, rinsed and drained well
1 cup thinly sliced scallion greens
Insturctions:
Rinse and dry chicken then season with peper and salt. Heat a couple tablespoons oil in a skillet over moderately high heat until the oil hot but not smoking and brown the chicken.
Turn down the  heat and brown sausage. Drain the fat from the sausage by placing it on a paper towle.
Using the some of the fat from browning the sauage cook onions, celery, and bell peppers, until onions are brown and soft. . Add garlic last as it will burn and cook, stirring, 1 minute. Add 1 cup stock and cook, stirring, 1 minute. Transfer mixture to a wide 8-quart heavy pot and add chicken, water, tomatoes, cayenne (if using), and remaining cup stock. Simmer, partially covered, until chicken is tender, about 30 minutes.
Preheat oven to 325°F.
Transfer chicken with tongs to a clean bowl and measure cooking liquid with vegetables, adding additional water as necessary to measure 7 cups. If over 7 cups, boil to reduce.
Stir rice into cooking liquid (in pot). Arrange chicken over rice (do not stir), then bring to a boil over high heat, uncovered, without stirring. Bake, covered, in middle of oven until rice is tender and most of liquid is absorbed, about 30 minutes. Remove from heat and let jambalaya stand, covered, 10 minutes. Gently stir in scallion greens, sausage, and salt to taste.