Roma's Chicken and Sausage Jambalaya

1 1/4 pound boneless chicken cut into 1 1/2 inch chunks
6 oz low fat sausage cut into 1/4 inch slices (I use more than this)
1 large onion diced (1 1/2 cup)
1 green and 1 yellow pepper diced
1 16 oz tomatoes with juice (I use fresh tomatoes)
3 cups chicken broth
1 cup rice
2 large celery sticks, chopped
1 Tablespoon garlic
2 Tablespoons water
1 Tablespoon parsley
1/4 teaspoon Cayenne pepper

Coat large pot or skillet with Pam. Over medium heat, Saute chicken and sausage 8-10 minutes until lightly brown. Remove to bowl. In skillet add onion, pepper, celery, garlic, and water. Cover and reduce heat. Cook 8-10 minutes until soft. Add tomatoes. Brake up with spoon. Add broth and Cayenne pepper. Heat to boil. Stir in rice, cover and simmer 20 minutes until rice is tender and most of liquid is about gone. Add meat about five minutes before finished. Stir. Let sit 5 minutes before serving. Sprinkle parsley on top.

This is AMAZINGLY good! Serve with corn bread to make it extra yummy. Enjoy!