Place the chicken pieces in a bowl and season with 1 tbsp of Cajun seasoning. Set aside.

Heat ¼ cup of canola oil in a large pan or Dutch oven over medium heat.

Add the seasoned chicken and brown for 5 minutes.

Remove the chicken from the pan and set aside.

In the same pan, add the sliced andouille sausage. Cook for 5 minutes, allowing it to brown.

Remove the sausage from the pan and set aside.

Add the onion, bell pepper, celery, and garlic to the pan. Sauté for 3 minutes until fragrant.

Stir in the salt, black pepper, red pepper flakes, remaining Cajun seasoning, and Worcestershire sauce. Mix well.

Pour in the crushed tomatoes and stir to combine.

Pour in the chicken broth, mix well, and bring to a light simmer.

Stir in the parboiled rice, ensuring it is evenly distributed.

Return the chicken and sausage to the pan. Reduce the heat to low, cover, and simmer for 15 minutes.

Remove the lid and add the shrimp.

Cover and allow it to simmer for another 15 minutes, or until the shrimp are fully cooked and the rice is tender.