What's for Dinner? What Cha Got Jambalaya

We spent seven years in Baton Rouge many years ago and today, my husband said, "I have been wanting some Jambalaya."  So, I decided to give it a try with what we had in the freezer.

What Cha Got Jambalaya

1 1/2lb chicken
1 lb sausage
1 1/2lb venison back strap (you could use any stew meat)
1/2 tsp celery salt
1 tsp onion powder
1 tsp garlic powder
2 Tbs Tony Chacheres
1 tsp salt
1 1/2 tsp pepper
1 bay leaf
4 Tbs oil
1 tsp Worcestershire sauce
5 cups water
7 cups broth
3 cups rice
1/8 tsp crushed red pepper

I started by boiling the venison and chicken, which were both frozen, until fork tender.  I then put the oil in the bottom of a large cast iron dutch oven and sauteed the sausage.  Once the sausage was browned, I added the chicken and venison to the cast iron pot and then added the cooking broth, water, and spices.  I heated the mixture to boiling and then reduced heat, added the rice and covered until the rice was done.  It turned out very good.