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In a bowl combine shrimp, chicken and Creole Seasoning. Using gloved hands, working in seasoning well into chicken and shrimp.
In a large saucepan heat oil over medium-high heat, add onion, pepper, celery and sauté for 3 minutes. Add in tomatoes, bay leaves, Worchestershire sauce, Sriracha sauce. Stir in rice and slowly add stock and cook until rice absorbs liquid and becomes tender, stirring occasionally about 20 minutes.
When rice is just tender, add shrimp, chicken and sausage. Cook until the meat is done, about 10 minutes more. Season to taste with salt and pepper and additional Creole Seasoning.
Mix all together and set aside until needed.
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