Chicken and Smoked Sausage Jambalaya and Yellow Rice

I've adapted this recipe from one Emeril Lagasse has posted on foodnetwork.com. The original is titled Smoked Turkey Legs and Sausage Jambalaya. My version is lighter, milder, and has the rice served separately, to allow my low-carb dh to enjoy it, too.

Jambalaya

2 Tbsp olive oil
1.5 lb boneless, skinless chicken breast, cut into 1 inch pieces
1.5 lb smoked sausage, cut into half-inch slices (I use low-fat turkey sausage)
3 cups chopped yellow onions
1 cup chopped celery
1 cup chopped green bell pepper
1 bunch scallions, finely chopped, green and white parts separate
(2 jalapeno peppers, seeded and finely chopped-I omit)
8 cloves garlic, minced
1/4 cup tomato paste
1-1/2 tsp dried thyme, crumbled
1 bay leaf
2 tsp salt
1/2 tsp crushed red pepper
1 tsp paprika
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp dried oregano
(1/2 tsp cayenne pepper--I omit)
(1/2 tsp hot sauce--I omit)
5 cups chicken stock/broth
1 28 oz can diced tomatoes (I like Muir Glen the best)
1/2 cup chopped fresh parsley leaves

In a large stockpot or dutch oven with a thick bottom, cook chicken in oil, about 5 minutes. When cooked through, remove chicken with a slotted spoon and set aside. Add sausages and cook, stirring frequently, until browned, about 5-6 minutes. Add the onions, celery, bell pepper, scallion white parts, (jalepeno pepper, if using), and garlic and continue to cook, stirring occasionally, until vegetables are tender, 4 to 6 minutes. Add the cooked chicken, tomato paste, chicken stock, tomatoes, and all seasonings except the parsley and the green scallions and bring to a simmer. Cover, reduce heat to low, and cook for 2-3 hours, stirring occasionally. Alternatively, the entire mixture can be placed in a crock pot on low at this point. Before serving, remove bay leaf and stir in chopped parsley leaves, and let stand for 10-15 minutes, covered. Serve over yellow rice. Sprinkle with green scallions, if desired.

Yellow Rice

3/4 tsp ground turmeric
1/4 tsp ground cumin
dash cinnamon
4 cups water
1 Tbsp butter
1/2 tsp salt
1-1/2 long grain brown rice
sliced green scallions

I cook this in a rice cooker, simply adding everything to the cooker except the scallions. To cook on the stove, heat the spices over low heat in a medium saucepan until fragrant, stirring, about 30 seconds. Add the water, salt, and butter and bring to a boil. Add the rice and stir well. Cover and reduce heat to a bare simmer. Cook, covered, without stirring until the water is absorbed and the rice is tender, about 20 minutes. Remove from heat and let sit covered, without stirring, for 10 minutes. Fluff with a fork, add scallions, and serve.