Chicken and Sausage Jambalaya

Heat oil in a large stock pot over medium-high heat. Add the roasted and shredded chicken, the sausage and the Cajun seasoning and cook until sausage starts to brown and everything is warmed through, about 5 minutes. Add diced onions, green bell pepper and celery and cook until soft, about 8 minutes. Stir in tomato paste and chicken stock and bring to a boil for about 5 minutes. Stir in rice, reduce heat to low, cover and simmer for 25 minutes or until rice is fully cooked. Take off heat and fluff rice. Serve with a baguette.