Quicker Jambalya

3 chicken breasts
andouille
oil
3 stalks celery, chopped
1 large onion, chopped
2 bell peppers
2 bay leaves
3-4 cloves garlic
Essence seasoning
2 cups rice
2 cups broth
1 qt jar tomatoes
hot sauce
worcestershire sauce
salt, pepper


Sautee onions, celery and peppers in oil until tender, add garlic and bay leaves. 
Rub the chicken with Emeril's essence seasoning.
Add chicken and sausage and cook until done.
Meanwhile start the rice in broth in separate pot.
Add the tomatoes to the jambalaya, then hot sauce and worcestershire.
Stir in the rice and broth and cook until remaining broth is absorbed.