Step 1

Add your flour and fat to a pan. Turn the heat to low on the stove and continue to stir frequently til you achieve a dark-colored roux. It should take 30 to 45 minutes to cook.

Step 2

When done, add the roux to a large dutch oven.

Step 3

Pull rotisserie chicken off the bones. Shred into large pieces and set aside

Step 4

Saute shrimp in Cajun seasoning over medium heat. Cook until just beginning to turn pink. Set aside. About 10 minutes

Step 5

Slice andouille into small coins and saute until you get a little bit of crust and color. Set aside. About 10 minutes

Step 6

Small dice your celery, onions, and bell pepper.

Step 7

Add veggies to the same pan as you cooked the sausage. Cook over medium heat until translucent. About 10 minutes. Add veggies to the roux in the dutch oven.

Step 8

Add the remaining ingredients to the dutch oven. Place the Dutch oven on the stove over a low simmer. Cook for about 2 hours. Taste after an hour and check for spice. Adjust cayenne and/or Cajun seasoning to your preference.

Step 9

Add some rice to your dish (See note below)

Step 10

Top off your dish with some chopped parsley.

Step 11

Enjoy!!