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mattlacasse
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To a large Dutch oven or similar deep, heavy-bottomed pot, add the olive oil, onion, and sauté over medium-high heat for about 3 to 4 minutes, stirring intermittently.
Add the green peppers and sauté for about 2 minutes, stirring intermittently.
Add the red peppers and sauté for about 2 minutes, stirring intermittently. If at any time the mixture seems at all dry, add additional olive oil.
Add the garlic and sauté for about 1 minute or until fragrant, stirring constantly.
Add the chicken to the onions and peppers, and add more olive oil if desired. Stir and flip intermittently for about 3 to 4 minutes before adding the sausage.
Add the sausage, and stir and flip intermittently for about 3 to 4 minutes, or until the chicken is cooked through and the sausage is lightly cooked.
Add the rice and stir to combine.
Add the Rotel and stir to combine.
Evenly sprinkle with Cajun seasoning, salt, pepper, and stir to combine.
Allow mixture to come up to just barely boiling, or until all ingredients have been warmed through, about 3 to 5 minutes.
Taste the jambalaya and if desired, add more Cajun seasoning, additional salt, as well as additional pepper if desired.
Optional add the lemon juice and optionally garnish with green onions to taste. Serve immediately.