Heat a large deep non-stick skillet over medium heat.

When hot, add the olive oil, chopped onion, green bell pepper, and celery.

Cook for 3 to 4 minutes, stirring occasionally.

Push the vegetables to the edges of the skillet and add the chicken. Season with salt and pepper.

Brown the chicken for 2 to 3 minutes on each side, then sprinkle the flour over the chicken and vegetables.

Add the water, sliced andouille sausage, and bay leaf. Adjust salt and pepper to taste. Cover and reduce heat to low.

Simmer for 30 to 35 minutes. Remove the bay leaf and top with chopped scallions before serving.