1 cup vegetable oil
1 cup all-purpose flour
1 large onion, medium diced
1 large green bell pepper, medium diced
2 celery stalks, medium diced
1 pound andouille or smoked sausage, sliced 1/4 inch thick
1 pound chicken, cooked medium diced
1 pound shrimp, medium peeled & deveined
4 cloves garlic, minced
salt and pepper to taste
Creole seasoning to taste
6 cups chicken broth
1 bay leaf
Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.
Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally.
Stir in the chicken, and simmer 30 minutes.
Add the shrimp and simmer for the last remaining five minutes.
Serve immediately over stemmed rice. Garnish with chopped parsley.