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In a soup pot, cook the chicken and the smoked sausage over medium heat for 3 minutes or until brown, stirring constantly. Add the celery, onion, and bell pepper, and saute for 6 to 8 minutes, or until the vegetables are tender. Add the chicken broth, diced tomatoes, rice, and Cajun seasoning; bring to a boil. Reduce the heat to low, cover, and simmer 45 minutes, or until the rice is cooked and the liquid is absorbed. Remove jambaylaya from heat, and let stand 5 minutes before serving.
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