Chicken and Sausage Jambalaya

1 In a large Dutch oven over medium-high heat, cook the sausage whole, turning occasionally as the sides brown. Once all the sides have browned and are crisp, remove from the pan. Using a sharp knife, cut the cooked sausage into rounds, and set aside.
2 In the same pan, add the olive oil, then the chicken tenderloins to the oil and drippings. Cook the chicken on both sides until cooked through, then remove from the pan. Shred the chicken tenderloins, and set aside with the sausage.
3 Lower the heat to medium, and add the onions, bell peppers and garlic to the Dutch oven. Sauté until tender.
4 Add the sausage and chicken to the vegetables, and cook for an additional 5-10 minutes until everything has blended together.
5 Pour in the chicken broth, salt, cayenne and Worcestershire sauce. Bring to a boil.
6 Stir in the rice, then reduce the heat to low and cover the Dutch oven. Cook for 45 minutes to an hour, or until rice is tender and all the liquid has evaporated.
7 Serve warm, and enjoy immediately!