I cut and chop all my ingrediants so that the cooking goes smoothly. Once that is done start with a few tablespoons of the olive oil. Season the cut chicken with a little salt and black pepper. Cook on low heat stirring occasionally until lightly browned, about 5 minutes. Transfer to plate and set aside. In the same pot add the sausage and cook until lightly browned and transfer to plate and set aside. Add a little more olive oil and add the onion, celery, green and red peppers and garlic, cover and saute slowly stirring until tender, about 10 minutes. Stir in the remaining salt, thyme, chili powder, red pepper flakes, ground red pepper and bay leaf. Add the rice and stir well. Stir in the chicken broth and the tomato and then put in the chicken and sausage, bring to a boil. Cover and reduce heat to low. Simmer for 15 minutes, stir in shrimp, cover and continue cooking until rice absorbs the liquid and is tender. You may have to add a little more chicken broth to make sure the rice is totally done. Serve.