Preparation

1. ​Season and Brown: In a large bowl, toss the chicken pieces and shrimp with the Cajun seasoning. Heat 1 tablespoon of peanut oil in a large Dutch oven over medium-high heat. Add the andouille sausage and brown well; remove with a slotted spoon and set aside.
2. ​Sauté Proteins: In the same pot, add the seasoned chicken and sauté until lightly browned. Remove and set aside. Finally, quickly sear the shrimp for 1–2 minutes just until opaque; remove and set aside to ensure they remain tender.
3. ​Aromatics: Add the remaining tablespoon of oil to the pot. Sauté the onion, bell pepper, celery, and garlic until the vegetables are softened and fragrant.
4. ​Build the Sauce: Stir in the crushed tomatoes, red pepper flakes, black pepper, salt, hot pepper sauce, Worcestershire sauce, and filé powder.
5. ​Simmer: Return the chicken and sausage to the pot. Stir well and cook for 10 minutes to allow the flavors to meld.
6. ​Cook the Rice: Add the rice and chicken broth to the mixture. Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes, or until the rice is tender and the liquid is absorbed.
7. ​Finish: Fold in the cooked shrimp just before serving, allowing them to warm through for 1–2 minutes. Serve immediately.
8. ​Tip: For a brighter finish, garnish each serving with thinly sliced green onions or fresh chopped parsley.