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
, 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.