½teaspooncayenne pepperor to taste (start with less if you are not into hot!)
114-ounce can crushed tomatoes
3 ½cupschicken broth
Heat the oil in a very large deep saucepan over medium high heat. Cook the sausage for about 5 minutes until browned. Add the chicken and continue to cook until the chicken is lightly browned, but not cooked through, about 5 more minutes. Add the onions, peppers, celery, scallions, and garlic and sauté for another 5 minutes, until the vegetables have started to soften.
Stir in the rice, , and cayenne pepper and stir until the rice is well coated with the mixture. Add the crushed tomatoes and broth and stir well. Bring the mixture to a simmer, then lower the heat to low, cover the pan, and keep at a gentle simmer for about 25 minutes until the rice is tender and the liquid has been absorbed.