Cajun Mixed Jambalaya

1 large onion, diced small
1 large green bell pepper, diced small
2 celery stalks, diced small
2 Tbsp cooking oil
1 lb chicken meat, diced
1 lb pork sausage
3 garlic cloves, minced
1 reg can tomato paste
1 reg can stewed whole tomatoes
1 reg can tomato sauce
1-1/2 cup water
1-1/2 cups uncooked rice
1 lb small to medium shrimp
1 box (10 oz) frozen corn, thawed
2 Tbsp brown sugar
1/4 tsp cayenne pepper
salt and black pepper to taste
2 Tbsp butter

Put onions, bell pepper, and celery in a large Dutch oven, add oil, and put over medium-low heat; cook until vegetables are starting to get soft. Remove veggies to a bowl; set aside.
Add chicken and sausage to Dutch oven and cook over medium-low heat until chicken is cooked and sausage is no longer pink.
Add back in the vegetables, add the garlic and cook, stirring until garlic is just fragrant.
Add the tomato paste, whole tomatoes, tomato sauce, and uncooked rice.  Add 1 1/2 cups of water to the pot, stir thoroughly.
Bring to a boil, reduce heat to low, cover the Dutch oven, and simmer for 30 minutes or until rice is tender.
Add in the shrimp, corn, brown sugar, cayenne, salt, black pepper, and the butter, stir to combine and simmer over low heat until shrimp is pink and cooked thoroughly; about 5 minutes.
Serve hot in bowls with crusty bread.