Place a large, deep skillet over medium high heat. Add oil & butter to pan. Cube chicken and place in hot oil & butter. Brown chicken 3 minutes, add sausage and cook 2 minutes more. Add onion, celery, pepper, bay leaf and cayenne or hot sauce.

Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1-2 minutes more. Sir in tomatoes and broth and season with cumin, chili, poultry seasoning & Worcestershire. Bring liquids to a boil & add shrimp.

Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place ona trivet. Ladle jambalaya into shallow bowles. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambala. Sprinkle dishes with salt, pepper, chopped scallions and thyme leaves.