In a bowl combine the chicken, Creole seasoning, 2 tablespoons olive oil combine well.

Marinade for at least 1 hour, and if you have time, over night.

In a dutch oven, add the remaining olive oil and heat on medium high heat.

Add the andouille sausage and brown on each side. Remove from the pan and set aside.

Now add the chicken and brown on both sides. Remove from pan and set aside.

Next, add the onion, pepper and celery and soften for 3 - 4 minutes.

Add garlic, tomatoes, bay leaves, Worcestershire and hot sauce.

Mix well.

Next add in the rice and mix together.

Add the broth and reduce heat to medium and cook until rice absorbs all the liquid and becomes tender, stirring occasionally. This should take 15 minutes or so.

When rice is add back in the chicken and sausage.

Cook until meat is done, about 10 minutes more.

Season to taste with salt, pepper and Creole seasoning.

Serve and enjoy!