# What You'll Need:
→ Proteins
01 - 10 oz andouille sausage, sliced
02 - 14 oz boneless skinless chicken thighs, cut into chunks
03 - 10 oz medium shrimp, peeled and deveined
→ Vegetables
04 - 1 large onion, finely chopped
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 4 garlic cloves, minced
08 - 2 medium tomatoes, diced
09 - 2 scallions, sliced
10 - 2 tbsp fresh parsley, chopped
→ Roux
11 - 1/3 cup vegetable oil
12 - 2/3 cup all-purpose flour
→ Broth and Seasoning
13 - 5 cups chicken or seafood stock
14 - 2 bay leaves
15 - 1 tsp dried thyme
16 - 1 to 1 1/2 tsp smoked paprika
17 - 1/2 tsp cayenne pepper
18 - 1 tsp salt
19 - 1/2 tsp freshly ground black pepper
20 - 2 tsp Worcestershire sauce
21 - 1 tsp hot sauce
→ To Serve
22 - 2 cups cooked long-grain white rice
23 - Filé powder
# Direction Steps:
01 - Prepare all ingredients before starting, as the roux requires constant attention throughout cooking.
02 - In a large heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Gradually whisk in the flour to make the roux. Stir constantly for 15 to 20 minutes until the mixture turns a deep chocolate brown but is not burnt.
03 - Add the onion, bell pepper, and celery. Cook, stirring frequently, for about 5 minutes until softened.
04 - Stir in the garlic and cook for 1 minute until fragrant.
05 - Add the sausage and chicken. Sauté for 5 minutes until lightly browned on all sides.
06 - Stir in the tomatoes, bay leaves, thyme, paprika, cayenne, salt, and black pepper until well combined.
07 - Gradually pour in the stock while stirring to combine. Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally.
08 - Add the shrimp during the last 10 minutes of simmering. Cook just until pink and opaque, about 3 to 5 minutes.
09 - Stir in Worcestershire sauce and hot sauce. Adjust seasoning with additional salt or cayenne to taste.
10 - Remove from heat. If desired, stir in 1/2 to 1 teaspoon filé powder to thicken and add traditional flavor.
11 - Serve hot over cooked rice. Garnish with scallions and fresh parsley.
