Spicy Venison Jambalaya

1 1/2 lbs of venison sausage or brats, sliced into rounds
1 cup chopped peppers
1 1/2 cups of chopped celery
1 medium onion, diced
3 garlic cloves, minced
1 tablespoon Cajun seasoning
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon file powder
1/2 teaspoon hot pepper sauce
2 teaspoons Worcester Sauce
1-2 bay leaves
2 cups chicken broth
1 16 oz can crushed Italian Tomatoes
1 8 oz can tomato sauce
2 cups uncooked white rice
1 tablespoon cooking oil or lard

Heat the oil in a heavy Dutch oven over medium heat and sauté venison sausage, peppers, celery, onion and garlic for approximately 10 minutes, stirring frequently.
Sprinkle Cajun seasoning, pepper and salt over the vegetables and meat and stir.
Add the rest of the seasonings and carefully introduce the chicken broth, tomatoes, and rice.
Bring to a boil and reduce heat, cover the pot and simmer for 20 minutes or until liquid is absorbed and rice is tender.
Remove the bay leaves before serving.