Jambalaya from Emeril

1/2 cup oil
3 cups chopped yellow onions
1 cup chopped bell peppers
1 cup chopped celery
2 tsp salt
1 tbsp garlic, minced
1 tsp cayenne (to taste)
1 lb sausage
1 1/2 lb chicken
3/4 lb country ham
3 bay leaves
3 cups white rice
6 cups chicken stock

1. Cook onions, peppers, celery in oil for 6 minutes with salt and cayenne.
2. Add garlic and sausage and cook another 5 minutes
3. Add chicken and bay leaves and cook 6 more minutes.
4. Add rice (and ham if used) and cook for 2 minutes until rice absorbs some juices
5. Add stock and water. Put all in a rice cooker and cook until done.