Heat oil in a large skillet over medium-high heat. Add chicken, skin-side down, and cook until golden brown, about 5 minutes. Turn and brown other side; transfer chicken to a plate. Reduce heat to medium and add sausage; cook, stirring frequently, until browned, about 3 minutes. Using a slotted spoon, transfer sausage to a paper-towel-lined plate.

Reduce heat to medium-low and add onions, celery, peppers and garlic. Stir occasionally, until vegetables have softened. Add rice, thyme and cayenne. Cook, stirring frequently, until rice is coated in oil, about 1 minute. Add tomatoes with juice, clam juice, broth, bay leaves and sausage; stir to combine. Simmer for 20 minutes.

Place chicken, skin-side down, on the rice. Bring to a boil, cover and reduce heat to low. Simmer until chicken is just cooked, about 15 minutes; transfer chicken to a plate. Scatter shrimp over rice, cover and cook until rice is tender and shrimp are opaque, about 3 minutes.

While shrimp are cooking, shred chicken. Remove pot from heat, discard bay leaves and stir in chicken, parsley and hot sauce. Season to taste and serve immediately.

Special notes:

This recipe was written by Alter Eco in 2014, to feature their Ruby Red Rice.