Ingredients
- 1 1/2 cups unsalted butter (3 sticks)
- 2 cups all-purpose flour
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium yellow onion, diced
- 1 stalk celery, diced
- 2 1/2 quarts chicken stock, heated
- 1 tablespoon Creole Seasoning
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon thyme
- 1/2 tablespoon chopped garlic
- 1 bay leaf
- 1 tablespoon kosher salt
- pound andouille sausage, sliced ½-inch thick
- 1 pound chicken, cooked & chopped into bite-sized pieces
- 1 pound raw shrimp, peeled & deveined
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