Melt the butter in a 20-quart cast-iron pot over high heat. Cook until browned but not burned.
Add the sausage and cook for 2 minutes. Add the garlic and cook until pasty, about 2 more minutes.
Add the chicken thighs and cook, stirring constantly, until they reach 170 degrees F on an instant-read thermometer. Add the Creole seasoning halfway through and break up the thighs into chunks with wooden spoon.
Add the onions and cook for 2 minutes. Add the chicken stock and bring to a boil. Add the rice and cook over low heat, covered, for 4 minutes. Add the tomato sauce, bell peppers and celery and cook for 10 more minutes. Uncover, stir and remove from the heat.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.