4 oz diced chicken
12 medium shrimp
1 T creole or cajun seasoning
2 T olive oil
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped celery
2 T minced garlic
1- 14oz diced tomatoes, drained
2 bay leaves
1 tsp Worcestershire sauce
1/2 cup GEORGE’S® Frank’s RedHot®,  Old Bay®, Zatarain’s®, Spicy or Mild Bloody Mary Mix
3/4 cup rice
2 1/2 cup chicken stock
5 oz andouille sausage, sliced
salt and pepper to taste

In a bowl, combine the shrimp, chicken and creole seasoning. In a large saucepan heat the oil over high heat and cook the onion, pepper and celery for 3 minutes. Add the garlic, tomatoes, bay leaves and Worcestershire sauce. Stir in rice and slowly add the chicken stock and GEORGE’S. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When the rice is just tender, add the chicken and shrimp mixture along with the sausage. Cook until the meat is done, about 10 minutes. Season to taste with salt, pepper and/or Creole seasoning.