Instructions

• 1 Cook sausage in a Dutch oven over medium heat, stirring constantly for 5 minutes or until browned. Drain on paper towels, reserving the dripps in the Dutch oven. Set sausage aside.
• 2 Cook the chicken in the sausage drippings over medium heat for 5 minutes or until browned. Remove to a paper towels, again reserving the drippings. Set chicken aside.
• 3 Add enough oil to the Dutch oven to make 1/2 cup. Add the flour and cook over medium heat, stirring constantly, for 20 to 25 minutes, or unti the roux is chocolate colored.
• 4 Stir in the onions, bell pepper, and celery, cool stirring often, for 8 minutes or until tender. Gradually add the hot water, stirring constantly, and bring the mixture to a boil. Add the sausage, chicken, garlic, bay leaves, worcestershire, house essence, thyme, and hot sauce. Reduce heat to low and simmer, stirring occasionally, for 1 1/2 hours.
• 5 Add the shrimp for the last 5 minutes of cooking. Discard the bay leaves and serve over the white rice garnished with green onions.