2 cups enriched white rice

1 TBSP olive oil

1 TBSP butter

1 lb boneless, skinless white or dark meat chicken

3/4 lb andouille, casing removed and diced

1 medium onion, chopped

2 stalks celery, chopped

1 green bell pepper, chopped

1 bay leaf, fresh or dried

Several drops hot sauce

2 to 3 TBSP all-purpose flour

1 (14-ounce) can diced tomatoes in juice

14 ounces chicken stock or broth

3 TBSP Blazing Blends Southwest ChileŠ spice rub

1 tsp Worcestershire sauce

1 pound medium shrimp, raw, de-veined and peeled

Salt and black pepper

Chopped scallions

Cook rice to package directions.

Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and 1 TBSP of the Southwest ChileŠ spice rub.

Sauté vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with Southwest ChileŠ spice rub and Worcestershire. Bring liquids to a boil and add shrimp.

Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat. Ladle into bowls and place a scoop of rice onto the center of the bows. The rice can also be completely combined before serving.