Chicken & Smoked Turkey Sausage Jambalaya

I've never made Jambalaya in my life before...challenge accepted!  According to Wikipedia it is a Louisiana Creole dish of Spanish and French influence.  I guess you can say it's the cousin of the famous Paella that the Spaniards are known for.  I mean can you really go wrong with meat, veggies, and rice?  I don't think so.  It's fairly simple to put together and my house right now smells wonderful.  Ooooh maybe this can lead to a fun 50 state challenge (i.e.-make what each state is famous for).  Anyways, back to the recipe..just a WARNING for those of you who don't like spicy food this dish has a nice kick to it (not an uncomfortable scorcher but a good tickle in the throat).  So maybe omit the red pepper flakes and hot sauce the recipe calls for if you would like a mild version.

Chicken & Smoked Turkey Sausage Jambalaya (prep time-20 min, cook time-45 min)
2 tbsp olive oil, divided
1 tbsp cajun seasoning, divided (you can use the stuff made from the previous post like it did!)
10 ounces sausage, I used smoked turkey sausage by  Hillshire Farms and sliced into rounds
1 1b boneless skinless chicken breast (I used chicken tenderloins easy to cut and moist) into 1 in cubes
1 onion, diced
1 green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
1/2 tsp red pepper flakes
1/2 tsp ground black pepper
1 tsp salt
1/2 tsp hot pepper sauce
2 tsp worcestershire sauce
1 1/4 cups uncooked white rice
2 1/2 cups chicken broth

1. Season sausage and chicken in separate bowls with cajun seasoning.
2. First cook sausage with 1 tbsp olive oil, then take out of pot and set aside.
3. Now cook chicken in same pot with 1 tbsp olive oil, then add to sausage that you set aside.
4. Next in same pot saute onion, bell pepper, celery, garlic until nice and tender.
5. Stir in crushed tomatoes and season with red pepper, black pepper, salt, hot pepper sauce and worcestershire sauce. Add back in the cooked sausage and chicken and cook for 10 min on medium heat.
6. Next stir in rice and broth. Bring to a boil on high heat and then reduce heat to a simmer and cook for 20-25 min or until liquid is absorbed.  Stir occasionally and really make sure you boil then simmer that way the rice doesn't come out mushy.
7. Enjoy!