Heat a large heavy duty cast iron skillet or dutch oven (2-gallon capacity) on high heat.
Place the sausage in the hot skillet and brown it evenly. Stir often to prevent burning. When the sausage is browned, carefully remove the excess fat (reserving enough to cook the chicken). Season the chicken with the Creole seasoning and add it to the skillet. Brown the chicken evenly and cook it for 20 minutes.
Add in the onion, celery and bell pepper and lower the heat to medium. Cook for 10 minutes, stirring often. Add in the garlic, thyme and bay leaves and cook for 5 more minutes. Stir in the rice and cook until the rice grains and hot. Add in the canned tomatoes, Worcestershire sauce, hot sauce and chicken broth. Stir the mixture well to prevent the rice from clumping together.
Lower the heat until the Jambalaya is just barely simmering and cover. Cook for 30 minutes.
Yield: 12-14 servings