Combine the shrimp, chicken and Cajun Seasoning in a bowl and toss to coat evenly. Heat the oil over in a large, heavy pot over medium heat and cook chicken for 5 minutes on each side and shrimp for about 3 minutes on each side. Remove shrimp and chicken and set aside, covered. Add the onions, peppers and celery and cook for about 10 minutes until soft. Add the garlic, optional tomatoes, Worcestershire and hot sauce. Stir in the rice and slowly add the broth. Bring the rice to a simmer, cover and reduce heat to low and cook until most of the liquid is absorbed and the rice is tender, about 15 minutes. Stir in the shrimp and chicken mixture, and the sausage. Cover and cook for 5-10 minutes longer or until chicken and shrimp are thoroughly cooked. Turn off the heat and allow the jambalaya to continue to steam 10 minutes longer before serving. Stir in the optional green onion.