In a large Dutch oven, cook sausage and chicken over medium-high heat, stirring occasionally, until browned.
Add onion, celery, bell pepper, and garlic; cook, stirring frequently, until tender, about 3 minutes.
Stir in rice; cook until lightly toasted, about 3 minutes.
Add broth, tomato, and Creole seasoning; bring to a boil. Reduce heat to medium-low.
Cover, and cook until rice is tender, about 15 minutes.
Garnish with green onion.