Place chicken and shrimp in a bowl, and toss with Creole seasoning. Set aside.
Heat oil over medium-high heat in a Dutch oven or large pot. Add onion, celery, bell pepper, and jalapeno. Cook for 3 minutes or until softened.
Add garlic, tomatoes, and bay leaves, stir to combine.
Stir in the rice, and slowly add chicken broth. Reduce heat to medium and cook until rice absorbs the liquid and becomes tender, stirring occasionally for about 15 minutes.
When the rice is tender add the shrimp, chicken, and sausage. Cook until meat is completely cooked, about 10 minutes.
Garnish with chopped parsley and serve.
Notes
I used Emeril's Bayou Blast to season the shrimp and chicken.
To make your own mix together:
2.5 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
This dish can be a bit spicy. Adjust your seasoning as needed to suit your family's preferences.
If you like things hot and spicy, add hot sauce or serve it on the side.
Store leftovers in an air tight container in the refrigerator for up to 4 days.
Creole Spice mix can be made up to one month ahead and stored in an air tight container in a cool, dark place.