Cube the Chicken Breast (1 pound) and season with Salt and Pepper (to taste), Garlic Powder (1 teaspoon), Onion Powder (1 teaspoon), and Cayenne Pepper (1 teaspoon).
Heat the Canola Oil (1 tablespoon) in a large heavy duty pot, or dutch oven. Add the Andouille Sausage (1 pound) and sauté for 5-7 minutes, until browned. Remove the sausage and transfer to a plate. Set aside.
Add the chicken breast (in batches) to the same pot and brown on all sides. Transfer the browned chicken to the resting plate along with the sausage. Repeat until all the chicken is browned, but not fully cooked.
Once all the chicken is browned and removed from the pot, add the Butter (1 tablespoon), Onion (1), and Garlic (3 clove). Sauté for about 5-8 until the onion is translucent.
Add Celery (1 cup), Green Bell Pepper (1), and Red Bell Pepper (1) to the same pot and saute for 5-8 minutes longer.
Add the Roma Tomato (1 cup), Jalapeño Pepper (1), Dried Oregano (1/2 teaspoon), Fresh Thyme (4 sprig), Bay Leaf (3), and Tomato Paste (2 tablespoon). Cook until all the vegetables and herbs are incorporated.
Add the Chicken Stock (6 cup) and bring to a rolling boil. Stir in the Long Grain White Rice (3 cup) and add the andouille sausage, chicken, Worcestershire Sauce (1 tablespoon), Kosher Salt (2 teaspoon), Ground Black Pepper (1 teaspoon), and Hot Sauce (6 dash).
Return to a boil, reduce the heat to low, and simmer, covered, for 20 minutes.
Add half of the Scallion (1/2 cup), half of the Fresh Parsley (3/4 cup), the Lemon (1), and the Medium Shrimp (1 pound), and stir well. Cover the pot, remove it from the heat, and allow the residual heat to cook the shrimp for 15 minutes.
Uncover, transfer to a serving dish and garnish with the remaining scallion and parsley. Enjoy.