1/3 cup vegetable oil
1/3 cup flour
1 yellow onion, finely chopped or pureed
4 stalks celery, finely chopped or pureed
1/2 green bell pepper, finely chopped or pureed
1 red bell pepper, finely chopped or pureed
5 cloves of garlic, minced
2 teaspoons paprika
1 teaspoon dry thyme
3 bay leaves
1 teaspoon cayenne pepper
1 14 ounce can diced tomatoes and the juices
3 cups low sodium chicken broth
2 cups long grain white rice
1 pound grilled chicken, seasoned with salt and pepper, cubed
3 grilled andoullie sausage, sliced at an angle
1 1/2 pound shrimp, uncooked, tails removed
Sea salt and ground pepper to taste
2 tablespoons chopped fresh parsley
2 tablespoons chopped green onion
Pre-heat oven to 350.
Heat oil in a large dutch oven, stir in flour with a wooden spoon and cook mixture, stirring occasionally for about 10 minutes until the rue turns a milk chocolate color. Add veggies and cook for about 5 minutes if they are purred or 8-9 minutes to soften chopped veggies, stirring often. Next add garlic and spices and cook for 2 minutes. Now add tomatoes and chicken broth, bring to a boil. Stir in rice, cover pot tightly and bake in the oven for 25 minutes.
Remove the pot form the oven and add shrimp and meat. Make sure the pieces are completely submerged (especially the shrimp). Cover and return to the oven for 7 more minutes, just until the shrimp are cooked through. Remove bay leaves. Stir in fresh parsley and green onion and serve with french bread.