In a large dutch oven or heavy pot, start by sauteing the sausage on medium high heat til you render out some of the fat. Add the onion and continue to cook until they are translucent. Once the onions are done, add the rest of the vegetables. Continue to cook for a couple minutes, then deglaze with a touch of red wine. Add the tomatoes, thyme, cumin, Cajun seasoning and bay leaf. Mix until combined then add the chicken stock and the chicken. When the mixture comes to a boil, stir in the rice, cover and simmer on medium low heat for 15-20 minutes, or until the rice is done. *Do not take the lid of the pot during the simmer.

After the 15-20 minutes, take off the lid and stir well. You should have the consistency of a thick rice stew. Give it a taste and season with salt and pepper. Stir in the shrimp, cover again and let cook for about 3 minutes until they are just done. Give it a final mix and taste for seasoning, plate up and serve with hot sauce. Enjoy!