1. In a 4- or 5-quart Dutch oven or stockpot, cook and stir the chicken in 1 tablespoon of oil for 3 minutes or until chicken is no longer pink. Remove chicken from skillet. Add remaining oil to pan.

2. Cook and stir links, celery, onion and bell pepper in oil 5–7 minutes or until vegetables begin to soften.

3. Stir in broth, tomatoes and Cajun seasoning; heat to a boiling. Stir in rice and cooked chicken. Cover and simmer 25–30 minutes or until rice is tender.