Chicken and Sausage Jambalaya

1 (16 ounce) package Cajun-style smoked sausage, cut into 1/4-inch slices
2 celery ribs, chopped
1 medium onion, chopped
1 medium size green bell pepper, chopped
1 deli rotisserie chicken, chopped (no skin and bones)
1 (32 ounce) container chicken broth
1 1/4 cups uncooked long-grain rice
1 tablespoon Cajun seasoning
Garnish: chopped fresh parsley

Cook smoked sausage in a Dutch oven over medium heat, stirring constantly, 3 minutes or until browned. Add celery, onion, and bell pepper, and saut for 6 to 8 minutes or until vegetables are tender.

Stir in chicken and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until rice is done and liquid is absorbed. Remove from heat, and let stand 10 to 15 minutes before serving. Garnish, if desired.

Yields 6 to 8 servings.