Creole Jambalaya

This recipe is from my cousins' grandma (who is not related to me) who lives in New Orleans. My aunt believes that the Chachere and mace seasoning are necessary.

According to Wikipedia, creole jambalaya originates from New Orleans. It was an attempt by the Spanish to make paella where saffron was not readily available. Tomatoes became the substitute for saffron. Eventually, French influence changed this into a unique dish. Creole jambalaya includes tomatoes, whereas Cajun jambalaya does not.

Jambalaya
½ cup oil
1 chopped onio 1 chopped red bell pepper
3 crushed chopped garlic cloves
1 cup long grain white rice
1 cup cooked chicken meat (1lb raw)
2 chopped smoked sausages (10 to 14oz)
14oz can diced tomatoes
Tony Chachere Creole seasoning
¼ teaspoon mace

Saute onions, bell pepper and garlic in oil in a cast iron dutch oven over medium heat until onion is translucent. Add rice and cook stirring until rice is coated and a bit translucent. Add chopped meats and stir for another minute or two. Add canned tomatoes and a little less than one can of water. Season with Tony's Chachere and mace. If needed add a little Frank's Red Hot Sauce. Cover and cook for about 20 minutes until rice is cooked through. Don't stir until cooked.