Combine the shrimp, chicken and Essence in a bowl and toss to coat evenly. Heat the oil over high heat in a large, heavy pot over high heat. Add the onions, peppers and celery, and cook, stirring, for 3 minutes. Add the garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in the rice and slowly add the broth. Reduce heat to medium and cook until all the liquid is absorbed and the rice is tender, about 15 minutes. When rice is just tender add shrimp and chicken mixture, and the sausage. Cook for about about 10 minutes. Season to taste with salt, pepper and Essence.
Yield: 4 servings