Heat oil in 6 quart Dutch oven over medium heat.
Add sausage, chicken, onion, garlic, peppers and celery.
Cook unti chicken is no longer pink, stirring occasionally.
Stir in water, salt, cayenne. tomato paste and bay leaves.
Bring to poil; stir in rice and shrimp. Reduce heat to simmer.
Cover; cook 25 to 30 minutes or until rice is tender and fluffy, stirring frequently.
Serving
Suggestions
To serve, remove bay leaves; garnish as desired.
Originally Submitted
8/13/2014
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