Chicken-and-Sausage Jambalaya

2 tablespoons butter or margarine
2 celery ribs, chopped
1 medium onion, chopped
1 medium-size green bell pepper, chopped
1 pound smoked sausage, cut into 1/2-inch-thick pieces
4 cups chopped cooked chicken
2 cups uncooked long-grain rice
2 (10 1/2-ounce) cans beef broth
1/2 teaspoon salt
1/4 teaspoon pepper

Melt butter in a large Dutch oven over medium heat; add chopped celery, onion, and bell pepper or until tender. Add sausage and saute 5 minutes.
Stir in chicken and remaining ingredients; bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.

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