Chicken and Sausage Jambalaya

This one-pan dinner will be enough to feed an army (if your army consists of 4-6 very hungry people).  Corn bread (or the Jiffy brand corn muffins, I don't judge) makes a great side dish.

Ingredients:
1 lb chicken breast, cut into bite size pieces
1.5 lb sausage or bratwurst (I use Johnsonville Beer Brats)
½ teaspoon each of salt and pepper
1 tablespoon vegetable oil
1 onion, chopped
1 green pepper, chopped
1 cup celery, chopped
2 cloves garlic, minced
2 cups uncooked white rice
¼ teaspoon cayenne pepper (more if you like it spicy)
2 cups (small can) chicken stock
15 oz (small can) diced tomatoes

1. Season chicken with salt and pepper, brown in hot oil in large saucepan.
2. While chicken is browning, heat sausage in microwave until cooked through, let cool and slice.
3. Add sausage to pan and cook another 2 minutes. Remove meat and set aside, leaving grease in pan.
4. Add onions, green pepper, celery and garlic to pan. Cook on medium-high heat until slightly softened.
5. Stir in rice, cayenne pepper, chicken broth, tomatoes, and meat. Bring to a boil, then cover and reduce heat to medium. Simmer, covered, for 30 minutes or until rice is done. Stir the mix every 5 minutes to ensure even cooking.