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1
Stir together the ingredients for the spice mix.
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2
Sprinkle over chicken pieces and stir to coat.
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3
Heat olive oil over medium heat in a large heavy-bottomed pot with a fitted lid.
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4
Add chicken pieces and brown.
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5
You are just trying to get a little color on it, no need to cook the chicken through.
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6
You may need to do this in 2 batches.
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7
Remove chicken with a slotted spoon and set aside.
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8
Add sausage to same pot, with more oil if needed, and brown.
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9
Remove to the same bowl as the chicken.
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10
With more oil if necessary, add celery, pepper and onion to the pot.
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11
Cook until softened.
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12
Add bay leaves, oregano, thyme, onion powder and garlic.
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13
Stir to combine and continue cooking 2-3 minutes.
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14
Stir in chicken broth, tomatoes and chilies, and several dashes of hot sauce (if using).
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15
Bring to a boil.
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16
Add rice, cover, reduce heat and simmer 15 minutes.
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17
Add chicken and sausage (with any juices), return cover and continue to simmer for 15-20 minutes or until rice is tender.
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18
Turn off the heat Add the shrimp and parsley, stirring to combine.
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19
Replace cover and let sit 10 minutes to allow shrimp to cook.
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20
Serve with more hot sauce and fresh parsley, if desired.
