Smoky Cajun Jambalaya - cooking recipe

Ingredients

1 lb andouille sausages or 1 lb Cajun-style sausage
4 boneless skinless chicken breast halves
2 tablespoons peanut oil
1 cup chopped cooked ham
2 teaspoons cajun seasoning (I use Tony Chachere's)
1 large onion, chopped
1 medium green bell pepper, chopped
1/2 cup chopped celery
3 garlic cloves, minced
1 (14 1/2 ounce) can cajun-style stewed tomatoes, undrained
1/2 cup chicken broth
1 tablespoon Worcestershire sauce
1/2 - 1 teaspoon hot sauce (I use Tabasco, add to taste)
3 cups hot cooked rice
1 cup finely chopped green onion

Preparation

Cut sausage into 1/2-inch pieces; cut chicken into 1/2-inch pieces.
Cook sausage in oil in a large Dutch oven over medium-high heat 3 minutes or until browned.
Add chicken, and cook, stirring constantly, 3 minutes or until browned.
Stir in ham, and cook until thoroughly heated.
Remove meat mixture, reserving 1 tablespoon drippings in Dutch oven.
Return meat mixture to Dutch oven; stir in Cajun seasoning and next 5 ingredients.
Cook 5 minutes, stirring constantly.
Stir in chicken broth and remaining ingredients; cook, stirring constanly, 2 minutes or until thoroughly heated.