Heat 2 tablespoons of the oil in a heavy Dutch oven and cook the sausage over medium-high heat until lightly browned, 3 to 5 minutes. Remove from the pan.
Add the chicken pieces to the pan and cook until lightly browned, 2 to 3 minutes per side. Remove from the pan.
Add the remaining 2 tablespoons of oil to the pan. Add the celery, onion, red pepper, green pepper, garlic, thyme, file powder, black pepper, cayenne and salt and saute until tender, about 5 minutes.
Add the chicken stock, rice and Worcestershire sauce to the pan and stir to combine. Bring to a boil, reduce to a simmer and add the shrimp, chicken and sausage. Cook uncovered, stirring occasionally, until the rice is fully cooked and most of the liquid is absorbed, 15 to 20 minutes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Pouchon Savion, Owner and Chef, Savion's Place, Kissimmee, Florida