1/4 cup vegetable oil
8 ounces medium-spice andouille sausage, sliced into 1/2-inch pieces
One 8-ounce chicken leg, drumstick and thigh separated
1 cup chopped celery
1 cup chopped yellow onion
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
2 cloves minced garlic
1 teaspoon dried thyme
1 teaspoon ground file powder
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 1/2 cups chicken stock
1 cup converted rice
1 1/2 teaspoons Worcestershire sauce
1 pound peeled and deveined raw shrimp (21 to 25)
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