Directions: In a bowl combine the chicken with 2 TBS of Louisiana Creole Rub & Seasoning, stir until well coated and set aside. Heat the butter and EVOO in a large skillet over medium-high heat and brown the chicken on all sides, then remove from pan and set aside. Add the Andouille sausage; cook until sausage begins to brown, remove from pan and set aside. To the pan add onion, garlic, celery and bell pepper, sauté for 5 minutes, add rice, diced tomatoes, remaining Louisiana Creole Rub & Seasoning, chicken broth and bay leaves, stir to combine. Bring to a boil over high heat. Add chicken and sausage back in, cover, reduce heat and simmer for about 15 minutes or until rice is cooked; stir half way through cooking time. Stir in shrimp, cover and cook 5 minutes or just until the shrimp turn pink. Stir in parsley and green onions. Serve with hot sauce.