Thanks for pointing that out. I was going to double it for the office. It looks like I already did!
The only thing missing from the OP’s recipe is tasso, which is smoked shoulder. It’s a fairly important ingredient for jambalaya. You can use smoked ham in a pinch, but it’s not as flavorful.
I’ve made a lot of jambalaya over the years, with many different combinations of meats, but I’ve never put worchestershire sauce in it. Hmmm…
For those of you worrying about the shrimp getting overcooked with the chicken, what I do is cook the shrimp separately, shells on, and then use the shrimp cooking liquid in the jambalaya and peel the shrimp to add just before serving. Also I don’t add much hot sauce but put the bottle on the table so people can add as much or as little as they please.
Another thing: my rule is, if I’m gonna eat shrimp with a fork or a spoon, I want the entire shell off, including the tail. If I’m gonna eat them with my fingers the tail shell is okay on, but I hate picking shells out of my teeth.
My coworkers are like piranhas! :eek:
I was barely able to get a bowl from the bottom of the pot to take home to Wifey. The cornbread went pretty fast too, but I snagged a couple of wedges for her.
The food was a hit. 
Made this for dinner tonight. Outstanding!
Thank you for posting it.
Glad you liked it.