Step 1

In a large skillet over medium high heat, add 1 tablespoon olive oil. Saute the onion, peppers and celery until they begin to soften, about 5 - 6 minutes. Add the garlic and cook for 1 minute more.

Step 2

Add the chicken and sausage to the pan (and up to 2 more tablespoons of olive oil if needed) and cook for 5 - 7 minutes, until browned and no longer pink.

Step 3

Stir in the crushed tomatoes, cajun seasoning, basil, thyme, bay leaf and red pepper flakes. Season with salt and pepper to taste.

Step 4

Stir in the chicken stock and white rice. Bring the pan to a boil and then reduce to a simmer. Cover and simmer for 25 - 30 minutes, until the rice is cooked and almost all of the liquid is absorbed. If the mixture becomes too dry, add an extra splash of chicken stock. Stir occasionally.

Step 5

Stir the shrimp into the pan and cook for 5 more minutes, until the shrimp are cooked through. Season with salt and pepper to taste.

Step 6

Optionally, serve garnished with parsley.