Using a medium-sized pot add four cups of water, one tbs. salt, two bay leaves, and one lb. chicken breast cook on medium high for 10 minutes, shut off heat and let sit in water for another 10 minutes.
Remove chicken breast and set aside.
Next, wash and cook one cup long grain rice using 1 1/2 cups chicken broth, two tbs. corn oil (or one tbs. bacon fat) and one tbs. kosher salt. Cook until rice is done. About 16 minutes. Keep covered to retain heat.
Using a large skillet or saute pan over medium heat add butter, yellow onions, celery, both red and green peppers, 1 bay leaf and garlic. Sweat your vegetables until soft and slightly caramelized. About four minutes.
Add sliced andouille sausage and continue to cook for five minutes stirring every minute so not to burn vegetables. Reduce heat to low.
To skillet or saute pan add two teaspoons garlic powder, onion powder, white pepper, and paprika stir.
Add one teaspoon dried thyme, dried oregano and cayenne pepper, stir. Shut off heat.
Fold in one diced Roma tomato, Worcestershire sauce, hot sauce and tomato paste. Set aside.
Take your chicken breast and pull meat (shred) and add to skillet.
Peel and devein shrimp and add to skillet.
While rice is still hot add it to skillet, fold altogether. Cover with foil and allow shrimp to cook about eight minutes.
After eight minutes drizzle about one tbs. corn oil, fold all until completely incorporated. Add chopped scallions to garnish.