Combine marinade in a bowl and toss chicken thighs. Let sit for ½ hours or while you are making the rest of the dish.
Preheat oven to 350°
In a cast iron skill (or pan that can go in the oven). Over medium-high heat brown sausage. Transfer to a plate a set aside.
Add chicken thighs, skin side down, and sear for 3 minutes on each side, or until crispy. Transfer to the plate with sausage.
Remove any burnt bits from pan. Leave drippings in pan, they give a lot of flavor to the dish. If you have too much grease left remove all but about 2 tablespoons.
On medium low heat saute chopped onion, celery and bell pepper until softened, approx 2 to 3 minutes.
Add in cayenne pepper, salt and pepper and stir.
Then add rice and stir. Pour in chicken stock, stir and let simmer for 1 to 2 minutes.
From the plate, add the chicken and sausage and their juices back to pan on top of rice. Return to a simmer on stove. Then cover.
Transfer to oven and bake at 350° for 30 to 40 minutes.
Remove from oven and garnish with fresh parsley, if desired and serve.