Step 1

Heat a pan to medium heat. Add 1 teaspoon olive oil and heat.

Step 2

Season chicken with salt and pepper and add to the pan along with the sliced andouille. Cook a couple minutes per side until browned. Set aside until ready to use.

Step 3

Season shrimp with salt and pepper and toss in the same heated pan a minute or so to lightly cook. Set aside with the chicken and andouille.

Step 4

Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 20 minutes, constantly stirring, until the roux browns to the color of chocolate. Do not allow to burn.

Step 5

Add peppers, onion, celery and garlic. Stir and cook about 8 minutes.

Step 6

Add shrimp, chicken and andouille. Stir and cook for 1 minute.

Step 7

Add crushed tomatoes, tomato sauce, herbs and seasonings, chicken stock and a few dashes or more of hot sauce. Scrape up the brown bits from the bottom.

Step 8

Add collard greens and bring to a quick boil. Reduce heat and cook at medium-low heat for 1 hour or more to thicken.

Step 9

Remove from heat and swirl in a few dashes of hot sauce to your preference.

Step 10

Serve with cooked rice and extra hot sauce.