1/2 pound shrimp, deveined and chopped in small pieces
Clean the chicken thighs and remove any excess fat. Season with salt and pepper, set aside.
Add the oil and butter to a heavy bottomed pot, over medium heat.Once the oil and butter are hot, add in the chicken thighs and brown on both sides. 6-9 minutes or until the chicken is nice and golden on both sides.Remove the chicken from the pot and place on paper towels, sit aside.
Add the onions, peppers, and garlic to the pot and saute in the oil and butter until tender, stirring occasionally. 3-5 minutes. Mix in the creole seasoning, crushed red pepper, and cumin. Add in the black beans, diced tomatoes, and tomato paste and stir everything together. Cook for 5-7 minutes. Add the chicken thighs back into the pot.
Pour in the hot pepper sauce, chicken broth, and Worcestershire sauce. Add cinnamon and bay leaf, stir.
Bring the stew to a boil and then reduce the heat to low and let simmer for 45-50 minutes, covered.
Remove the bay leaf, add in the shrimp, and simmer for another 5 minutes, uncovered.