For added heat, add a chopped habanero pepper to the jalapenos and poblano pepper.

• 1 Tbl olive oil
• 1 link andouille sausage
• 1 link chicken sausage
• 1 large chicken breast half, cut into 1-inch pieces
• 2 cloves garlic, crushed
• 1 medium onion, sliced
• 1 poblano pepper, seeded and sliced
• 3 jalapeno peppers, sliced with seeds intact
• 1 10 oz can seasoned vegetable stock
• 1 10 oz can fire-roasted diced tomatoes
• 1 cup dry white wine
• 1 bay leaf
• 1/2 tsp cayenne
• 1/2 tsp red pepper flakes
• 1/2 tsp celery salt
• 1/4 tsp black pepper
• 1 Tbl celery flakes
• 1 sprig fresh oregano
• 2 sprigs fresh thyme
• 3/4 cup brown rice
• 1 lb peeled, deveined shrimp
• 2 Tbl chopped fresh parsley
  

Halve sausage links lengthwise and then slice into pieces.

Season chicken pieces with salt and pepper.

Discard tails from shrimp and cut each prawn into 3 pieces. Keep shrimp in refrigerator until ready to use.

Heat a tablespoon of olive oil over medium-high heat in a large, heavy pot. Add sausage and saute with a wooden spoon for two to three minutes until lightly browned. Add chicken to the pan and continue to cook until brown on all sides, about two minutes more. Add garlic, onions and peppers and cook, stirring gently, until veggies begin to soften.

Pour half of the stock into the pan and stir, scraping the browned pieces off of the bottom of the pot. Bring liquid to a boil then add the remaining stock, tomatoes, wine, bay leaf, cayenne, red pepper flakes, celery salt, pepper, celery leaves, oregano and thyme. Stir and then return to a boil.

Once boiling, stir in dry rice. Cover and reduce heat to a gentle simmer. Let simmer for about 45 minutes, stirring occasionally, until rice is plump and tender, and most of the liquid has been absorbed.

Stir in uncooked shrimp, cover, and continue to cook another five minutes, until shrimp is just cooked through. Remove from heat and gently stir in chopped parsley.

Before serving, remove bay leaf and stems of thyme and oregano.