Chicken and Sausage Jambalaya

0 First and foremost, chop all the veggies.
1 Measure out the rest of the ingredients, too, before you start cooking.
2 Heat a large Dutch oven over medium-high heat. Place [wprm-ingredient text="1 lb. andouille or hot pork sausage" uid="0"] in the pan, without oil. Cook, turning occasionally as the sides brown. Once all the sides have browned, remove from the pan, and set aside.
3 In the same pan, add the [wprm-ingredient text="1 tablespoon avocado oil" uid="2"]. When the oil is hot, place [wprm-ingredient text="1 lb. chicken tenderloins" uid="1"] into the pan. Cook the chicken on both sides until cooked through, then remove from the pan.
4 Using a sharp knife, slice the sausage into thin rounds. Shred the chicken tenderloins. Set them both aside for later.
5 Lower the heat to medium, and add the chopped [wprm-ingredient text="3 large yellow onions" uid="3"], [wprm-ingredient text="2 green bell peppers" uid="4"] and[wprm-ingredient text="6 cloves garlic" uid="5"] to the Dutch oven. Sauté until tender, about 5-8 minutes. Stir the veggies occasionally because they will begin to pull the browned bits from the bottom of the pan, which is great for flavor, and we want to ensure they do not burn.
6 Add the sausage and chicken to the vegetables, and cook for an additional 5-10 minutes until everything comes together.
7 Pour in [wprm-ingredient text="3 ⅓ cups unsalted chicken broth" uid="6"], [wprm-ingredient text="2 ½ teaspoons kosher salt" uid="7"], [wprm-ingredient text="½ teaspoon cayenne pepper" uid="8"] and [wprm-ingredient text="2 teaspoons Worcestershire sauce" uid="9"]. Bring to a boil.
8 Stir in [wprm-ingredient text="2 cups white rice" uid="10"], then reduce the heat to low and cover the Dutch oven. Cook for 45 minutes to an hour. Do not stir or lift the lid off until the 40 minute mark to confirm the rice is tender and all the liquid has evaporated.
9 Serve warm, and enjoy immediately!