Dice onion, bell pepper and celery into quarter inch chunks. Using a large skillet, sauté in oil until onion is opaque and mix is aromatic and slightly caramelized (some chunks are browned around the edges). While veggies are sautéing, slice smoked sausage into quarter inch to half inch thick slices. Remove veggies from skillet and place in a large saucepan. Do not discard the oil or bits in the skillet; this is seasoning for the meat. Brown both sides of sausage one layer at a time until edges are caramelized and aroma is slightly sweet. You may not be able to fit the entire pound of sausage in the skillet at one time unless you use a very large skillet; so be patient, the sugars released from browning the sausage really make the Jambalaya delicious. Remove browned sausage to large saucepan with veggies. Do not discard oil or bits from skillet; this is seasoning for the chicken. Brown both sides of chicken tenders in the same skillet. You should not need to add additional oil since there should be plenty sausage drippings in the skillet. Slice into bit size chunks before placing in saucepan with veggies and sausage. Add two boxes of Zatarain’s Jambalaya Mix and two cans of diced tomatoes into saucepan. Add one can of chicken stock or one cup of white wine to saucepan. Gently fold and stir until rice and seasonings are well mixed. Cover pan with a lid and cook over medium heat, stirring occasionally, for about 25 minutes. Jambalaya is even better the next day, if there is any left! And it freezes well! As a main dish, this double batch will serve a hungry family of six.