Easy to tackle Jambalaya

1 1/2 pounds fully-cooked smoked sausage, cut into 1/4-inch thick slices
1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 medium onions, chopped
2 cups chopped celery
2 medium green bell peppers, chopped
3 cloves garlic, minced
6 cups chicken broth
4 cups uncooked long grain white rice
1 teaspoon paprika
1/2 teaspoon ground red pepper

Directions:
1. Heat 8-quart oven-safe Dutch oven or stockpot over Medium heat until hot. Add sausage; cook 5 to 7 minutes or until browned. Remove from pan; set aside.

2. Add chicken, salt and pepper; cook 3 to 5 minutes or until chicken is browned. Remove from pan.

3. Drain fat leaving 1 tablespoon. Add onions, celery, green peppers, garlic and red pepper; cook, stirring 7 to 10 minutes or until vegetables begin to brown.

4. Stir in chicken broth, reserved sausage and chicken, rice and paprika. Bring to a boil; cover and bake at 375 degrees 45 minutes or until liquid is absorbed and rice is tender, stirring once or twice during cooking.