Put bacon in a dutch oven and cook over medium heat about 10 minutes. Remove bacon and set aside.
Add sausage to bacon grease and cook until lightly browned, about 8 minutes. Remove sausage and set aside.
Add diced onions, bell pepper, and celery to dutch oven. Sauté for 5 minutes; do not brown veggies.
Stir in garlic, salt, paprika, red pepper flakes, and cayenne pepper. Stir for 30 seconds and add in tomatoes with their juices, tomato sauce, water or broth, Worcestershire sauce, and rice. Stir well. Bring to a boil and reduce heat to a simmer. Cover and simmer for 20 minutes.
Stir in shrimp and sausage. Cover and simmer another 20-60 minutes, until most of the liquid has absorbed and the rice is cooked.
Serve with crumbled bacon, chopped green onions, and hot sauce if desired. Enjoy!
*Substitute bacon grease with 2 teaspoons of butter or olive oil. *I used chicken andouille sausage*Makes about 10 cups
Recipe from Living Well Kitchen https://blog.memeinge.com/jambalaya/