Chicken and Sausage, ala New Orleans knockoffs

The lady across the street made this Thursday, and since there are only two of them she sent the extra over here. I don't know WHAT makes this super-simple recipe so good...but it is lovely. We cooked a loaf of the artisan bread and made a salad with smoky bacon bits...lovely. Just luhvly.

Ms Jean's Chicken & Sausage Jambalaya

1 POUND OF SMOKED SAUSAGE CUT INTO 1/4 INCH SLICES ( I USED HILLSHIRE FARMS)
2 RIBS OF CELERY, CHOPPED
1 MED ONION, CHOPPED
1 MED GREEN BELL PEPPER, CHOPPED
THREE AND A HALF OR FOUR CUPS COOKED CHICKEN
1 32-OZ CONTAINER CHICKEN BROTH
1-1/4 CUPS UNCOOKED LONG GRAIN RICE
1 TBSP CAJUN SEASONING

COOK SAUSAGE IN DUTCH OVEN OR REALLY LARGE SKILLET ABOUT THREE MINUTES, ADD CELERY, ONION AND BELL PEPPER AND COOK 6 TO 8 MIN OR UNTIL TENDER. STIR IN CHOPPED CHICKEN, RICE AND CAJUN SEASONING. BRING TO A BOIL. COVER, REDUCE HEAT AND COOK ABOUT 45 MINUTES OR UNTIL RICE IS DONE AND LIQUID IS ABSORBED. REMOVE FROM HEAT AND LET STAND 10 TO 15 MINUTES BEFORE SERVING.