sautée flour & butter until the roux turns dark brown. add chopped celery, green bell peppers & onions and cook for 10 mins. add chicken & sausages (polish or andouille) and cook for 10 mins. add chicken stock, bring to a boil. add bay leaves, oregano, thyme, red pepper flakes, garlic, cayenne, paprika, tomato paste & chopped fresh tomatoes and simmer for 1.5 hr. add raw shrimp and simmer for 10 mins. season, garnish with chopped green onions & serve over rice.

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