Melt butter and add flour to make your roux. Cook down to darken

In a separate pan on medium heat render Andoule sausage set aside. Add onion, celery, jalapeno and bell pepper cook until translucent.

Add stock to the roux along with the vegetable mixture and add shrimp, and chicken. Let it cook and simmer until chicken is tender and shrimp is pink. Serve over rice.