Cajun Jambalaya - Delicious and Easy

I decided to make a Cajun Jambalaya as part of a Cajun dinner I was preparing for friends. I searched the Internet and found a number of recipes. I chose one by Emeril Lagasse because:
- I liked his combination of ingredients,
- It seemed very straightforward to prepare, and 
- It had great reviews. 

I was very happy with the results. See the original recipe at (http://www.foodnetwork.com/recipes/emeril-lagasse/cajun-jambalaya-recipe2.html)

I only made three changes. I:
1. Doubled the amount of ingredients because the original recipe serves four, and there were six of us.
2. Did not chop the medium shrimp. I left them whole.
3. Used the ingredients to make his Creole seasoning, but I:
a. Cut the amount of each ingredient in half because the recipe produces far more seasoning than the two tablespoons necessary for making the doubled recipe below once.
b. Reduced the amount of cayenne pepper again in half because I was not sure how much kick our dinner guests could tolerate.

The seasoning recipe in this post is Emeril's original recipe, not my reduced amount.

Ingredients

- 24 medium raw shrimp, peeled, deveined, and chopped
- 8 ounces chicken, diced (I used boneless, skinless thighs)
- 2 tablespoons Creole seasoning (See recipe below, or purchase Creole seasoning such as Emeril's or Tony Cachere's)
- 4 tablespoons olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 4 tablespoons chopped garlic
- 1 cup chopped tomatoes (I used canned tomatoes)
- 6 bay leaves
- 2 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce (I used Tabasco)
- 1 & 1/2 cups (long grain) rice
- 6 cups chicken stock
- 10 ounces Andouille sausage (I used Aidell's precooked Cajun Andouille sausage from Publix. I sliced it into quarter inch rounds and cut the rounds into quarters.)
- salt and pepper to taste

Directions

In a bowl, combine shrimp, chicken, and Creole seasoning. Work in seasoning well.

In a large saucepan, heat oil over high heat with onion, pepper, and celery. Cook for 3 minutes.

Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces.

Stir in rice and slowly add broth. Reduce heat to medium, and cook stirring occasionally for about 15 minutes until rice absorbs liquid and becomes tender.

When rice is just tender, add shrimp and chicken mixture, and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper, and Creole seasoning.

Recipe for Emeril's Essence Creole Seasoning, AKA Bayou Blast

2 & 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon thyme