In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. Set aside. (Can be done ahead and refrigerated.)

Bring to a simmer broth, Worcestershire, hot ssauces, bay leaves, garlic and any other dry herbs. Simmer at least 30 minutes. (Can be done ahead and refrigerated.)

In a large saucepan heat oil over high heat saute onion, pepper and celery, 3 minutes. Add tomatoes. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.

When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.