Ready in 1 hour 30 minutes
Nothing says lovin like some spicy Louisiana cooking. I absolutely LOVE making this when I have the time. I'm toning down the amount of creole seasoning that I use, because I tend to be a little heavy handed with it. The amount is an approximate - season to your taste. You can substitute cajun seasoning for the creole if you like. It's all about personal preference!
Season sausage, chicken and shrimp with a teaspoon of creole seasoning each.
In a large heavy stock pot, heat 1 teaspoon oil and brown the sausage, about 7-8 minutes. remove it with a slotted spoon and set off to the side.
Add another 1 tablespoon oil and cook chicken until slightly browned, about 5 minutes. Remove and set to side with sauasage.
Add another 1 tablespoon oil and saute' peppers, celery and onions until crisp tender, about 10 minutes.
Add diced tomatoes, chicken stock, sausage and chicken to pot, and season with hot sauce, Worchestershire sauce, file powder, bay leaves, salt, black and cayenne pepper, and if desired, additional creole seasoning. Simmer for 20 minutes.
While simmering, saute' shrimp in saute' pan until pink, about 3-4 minutes (do not overcook shrimp).
Add rice and shrimp to pot. Cook an additional 20-30 minutes on low heat to let juices permeate rice. Stir occaisioanlly to prevent sticking.
Discard bay leaves, and serve.