Jambalaya

Preheat grill to 225°F. Season chicken and sausage with 2 tbsp Cajun seasoning and smoke for 45 minutes. In a large 6qt pot melt butter and oil. Add in peppers, celery, and onion. Season with salt and pepper and sauté until softened. Remove meat from the grill and chop into bite-size pieces. Add the meat, chili flakes, and the garlic to the pot. Add the bay leaves, crushed and diced tomatoes, and remaining Cajun seasoning. Stir to combine and simmer on medium low for 15 minutes. Wash the rice multiple times until the water is clear. Then add the washed rice to the pot with the chicken stock and Worcestershire. Simmer on medium heat for 20 minutes, stirring often. After 20 minutes, cover pot and reduce temp to low for 20 minutes. Remove lid from pot and add in the shrimp. Stir shrimp into the jambalaya. Cover and set aside for 10 minutes. Remove the lid, fluff the jambalaya. Taste test and season with salt and pepper. Serve with hot sauce and green onions.