Heat 1 tablespoon of olive oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Sauté sausage until browned, remove with a slotted spoon, and set aside.
Add remaining olive oil and sauté chicken until lightly browned on all sides. Remove with a slotted spoon, and set aside.
Add the onion, bell pepper, celery, and garlic to the pan and sauté until tender.
Stir in crushed tomatoes, okra, red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce, and file powder.
Return the chicken and sausage to the pan, stirring to combine. Cook for 10 minutes, stirring occasionally.
Add the rice and chicken stock, stirring to combine. Bring to a boil, then reduce heat.
Add the shrimp and simmer for 20 to 25 minutes, or until liquid is almost fully absorbed and the rice is tender.
Serve immediately.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 503 kcal | Servings: 6 servings
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