Serves 5| Prep Time 10 minutes| Cook Time 35 minutes

Ingredients:

2 Tablespoons butter	1 Pound chicken breast, cut into 1 inch cubes
½ a pound beef Italian sausage sliced into ¼ inch slices	1 Medium yellow onion, chopped
1 Tablespoon minced garlic	1 Green bell pepper, chopped
2 Stalks of celery, diced	1 cup long grain rice (can be brown or white rice such as basmati)
1 16 ounce can of seasoned diced tomatoes	2 tablespoons creole seasoning
2 teaspoons Louisiana hot sauce	1 teaspoon Worcestershire sauce
3 cups chicken broth	2 bay leaves
¾ teaspoon salt (or more to taste)	1 pound raw shrimp, deveined and tails removed
Green onions thinly sliced to garnish

Directions

1. Place the chicken in a bowl with 1 tablespoon of the creole seasoning and set aside.
2. Heat the butter in a large skillet over medium high heat and cook the chicken browning on all sides. Add in the sausage and cook for another 3 minutes or until the sausage begins to brown, being careful not to break up the sausage.
3. Add in the onions, garlic, celery and bell peppers and cook for 5 minutes
4. Add in the rice, tomatoes and the remaining seasoning along with the hot sauce, Worcestershire sauce and salt, stirring to mix in all the seasonings.
5. Add in the chicken broth and bay leaves and stir.
6. Bring it to a rolling boil, then lower the heat to medium- low. Cover and simmer for 15 minutes stirring at the half way point.
7. Turn the heat to low, add your shrimp in covering and simmer for another 10 minutes or until the rice is cooked.
8. Serve garnished with the thinly sliced green onions.