1: Season chicken with salt and pepper and let stand for 30 minutes. Heat the oil in a pot over high heat. Carefully add chicken to the pot and sauté until browned on both sides about 6 minutes per side. When browned remove from pot. Add sausage and quickly sauté for about 4-5 minutes total, remove. Add flour to the oil adjust the heat to medium high in order not to overcook the roux.

2: Stir constantly for twenty minutes to achieve a peanut butter color or longer for a chocolate colored roux(my personal favorite). This step is important because a roux will absorb flavors so be careful not to burn it. Remove from heat to stop the cooking process and add the onions thru the cayenne pepper.

3: Adjust the heat to low, cook over low heat until vegetables are soft about 15 minutes. Add the stock slowly and season with Creole seasoning. Taste and continue to adjust seasoning you may also want to add some Louisiana hot sauce.

4: Add the chicken and the sausage to the pot and simmer on low for 40-45 minutes. Remove chicken and take meat off bone and return to the pot with shrimp and simmer for ten minutes. Recheck seasonings serve with rice.

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When making the roux be careful not splash it around it can burn like hot oil. If the roux becomes dry while you are making it you can add some more oil to it. It should not clump up but be the of a loose consistency.