Make your roux, and sautéyour veggies until translucent in a hot skillet. Then add chicken
Add your chicken and shrimp.
At this point, taste it and add moreseasoning to your liking—salt, pepper, more chicken broth—if needed until youreach the perfect flavor.
Serve warm over rice and ENJOY!
Note: Roux can be made 3–5 days inadvance. Keep in a Ziploc bag in the fridge.