4 tbsp rendered bacon fat or vegetable oil 4 skinless and boneless chicken thighs, cut into bite-sized pieces
8 oz (225 g) andouille or kielbasa sausage, thickly sliced 1 onion, finely chopped
1 red bell pepper, seeded and finely chopped 1 green bell pepper, seeded and finely chopped
1 celery stalk, thinly sliced 2 garlic cloves, finely chopped
1 fresh hot red chile, seeded and chopped 1 3/4 cups long-grain rice
2 tbsp tomato paste 2 tsp dried thyme
1 tsp salt 1/2 tsp sweet paprika
1/4 tsp cayenne pepper 2 bay leaves
pinch of sugar freshly ground black pepper
2 1/2 cups chicken or vegetable stock one 14.5 oz (411 g) can chopped tomatoes
1 tsp Worcestershire sauce 12 large shrimp, peeled and deveined
chopped parsley, to garnish hot red pepper sauce, to serve