Place vegetable oil in a Dutch oven. Quickly sear the chicken pieces just until brown on a medium high heat. Remove the chicken parts, place on a baking sheet and finish cooking them in a 350? oven for approximately 35 minutes, or until done.

While the chicken is cooking, dice the Holy Trinity (bell peppers, celery & onion). Add this to the Dutch oven and sauté over medium heat for 12 to 15 minutes until they are tender. Add the chopped garlic, salt & pepper to taste and cook 5 minutes longer.

Add the stewed tomatoes by squeezing them in your fingers until they are bite size chucks. Be certain to add all of the liquid from the tomatoes. De-glaze the pot by scraping the chicken dripping off the bottom of the pan with a wooden spoon. Add the chicken stock, thyme, Worstershire sauce, Tabasco sauce and Kitchen Bouquet. Cover and simmer for 1 hour until all of the flavors marry.

After the chicken has cooled, remove the skin and shred the chicken parts into fork size pieces. Set aside.

Add the uncooked rice to the pot. Cover and cook on low for approximately ½ hour. Stir occasionally. You may have to add more chicken stock as the rice expands.

Add the chicken and shrimp to the pot and cook 5 more minutes until the shrimp are pink. Be careful not to cook the shrimp too long as it will become tough. Check for seasoning and salt & pepper if necessary.