Step 1

In a large dutch oven on medium heat, add butter and begin melting. When butter is almost melted, add flour and stir to make a roux. Quickly add olive oil and continue stirring. Slowly add some of the chicken broth and continue stirring.

Step 2

Stir in all of the chopped vegetables. After a few minutes, add some more of the chicken stock. Continue stirring on medium heat and continue adding the chicken stock until all of it is added.

Step 3

Add garlic powder, Cayenne pepper, paprika and Sriracha sauce.

Step 4

Add tomatoes with juice. Cover and let cook for 25 min.

Step 5

Add chicken sausage and chicken. Cover and let cook for another 15 min.

Step 6

Last, add 1 cup of minute rice and shrimp. Cook 10 min more or until the rice is soft and the shrimp turns orange.