Dice the onion, celery, and bell pepper
Slice the sausage into coins about ⅛ inch thick
Cut the chicken into bite sized pieces
Heat the oil in a dutch oven or other heavy pot over medium high heat
Cook the chicken until lightly browned on all sides
Remove the chicken and add the onions and a healthy pinch of salt. Sauté for about 2 minutes. Add the celery and bell pepper and continue to cook for another 4 minutes.
Add the garlic and cook for 30 seconds or until fragrant
Add the tomatoes, black pepper, cajun seasoning, worcestershire, red pepper, oregano, sausage, chicken, and the rest of the salt to the pot and mix well. Continue to cook on medium high for about 10 minutes.
Stir in the rice and add the chicken stock. Turn the heat up and bring it to a full boil
Cover the pot and turn the heat down to a simmer. Simmer for 20-25 minutes until the liquid is absorbed and the rice is cooked through.
Serve and enjoy
