Jumbalaya, Not Authentic, but still good...

3T. oil
2T. Cajun Seasoning

10 oz. sausage (I used leftover Kielbasa)
1 # chicken, cut up

1 onion, diced
1 green pepper, diced
1 red pepper, diced
2 stalks celery, chopped

4 cloves garlic

14 oz. crushed tomatoes (diced works, too)
1 t. salt
1/2 t. pepper
1 t. thyme
1 t. oregano
1/2 t. hot pepper sauce (good old Red Hot works beautifully)
2 t. Worcestershire sauce

1 1/2 c. uncooked rice
3 c. chicken broth

1 # shrimp, uncooked

*Green onion for garnish

DIRECTIONS:

1. Cook sausage/chicken in the oil, and 1T. cajun seasoning.
2. remove meat, and sauté the onions/peppers/celery until soft/clear.
3. add garlic for 30 seconds
4. then stir in tomatoes, spices, and 2 sauces, AND the last 1T. Cajun Seasoning, AND the sausage/chicken.    Cook 5 minutes.
5. Add rice & broth; boil, and then reduce/cover/simmer for 20-25 minutes until absorbed.  Stir occasionally if needed
6. Add shrimp to top, and cook 5 more minutes (until they are done).

*Garnish, and season final product as needed!