Chicken and Sausage Jambalaya

Preparation

Cook sausage over medium-high heat in 5-quart saucepan until well browned on all sides, turning frequently. Remove sausage to plate. When cool enough to handle, cut sausage into 1/2-inch-thick slices. Cook chicken in remaining drippings until well browned on all sides, turning occasionally. Remove chicken to plate.

Cook celery, red and green peppers, onion and garlic in drippings remaining in skillet over medium heat for 5 minutes, stirring occasionally.

Add crushed tomatoes, chicken broth, rice, bay leaf, TABASCO® Sauce, salt, sliced sausage and chicken. Heat to boil over high heat. Reduce heat to low; cover and simmer 30 minutes or until rice is tender.