INGREDIENTS

• 1/4 cup vegetable oil
• 4 chicken thighs, boneless skinless
• 8 cups water 
• 8 ounces of Midamar Halal Hot Links
• 1/2 cup all-purpose flour
• 2 cups chopped onion
• 1 1/2 cups chopped red bell pepper
• 1 cup chopped celery
• 1/2 cup chopped parsley
• 1 pound uncooked shrimp 
• 2 teaspoons of salt
• 2 teaspoons black pepper
• 2 teaspoons paprika
• 2 teaspoons herbs de province
• 2 teaspoons garlic
• 2 teaspoons dry mustard
• 2 teaspoons sugar
• 1 teaspoon cumin
• 1 teaspoon white pepper
• 1 teaspoon onion powder.
• 1/4 teaspoon of cayenne pepper

DIRECTIONS 

1. Heat 2 tablespoons oil in a 5-quart pot. Add chicken. Sauté until browned on both sides. Remove.  
2. In a separate pot, add 8 cups of water and the sautéed chicken. Cover and simmer on medium heat for 1 hour. 
3. Drain, saving the stock in a large bowl.
4. Mix all the seasoning and spices together 
5. In the original pot with the chicken drippings, add hot links and sauté until brown on all sides.  
6. Remove links. Add a quarter cup of oil to the links and chicken drippings.
7. On medium-high heat and slowly add flour 1/4 cup at a time, stirring until smooth. Cook flour and fat stirring until browned about 5 min. 
8. Add onion, red pepper, celery, parsley, and 3 tablespoons seasoning mix and cook on medium heat for 10 minutes.
9. Add the stock, stirring quickly until well mixed and slightly thick. 
10. Add another 3 tablespoons of seasoning mix and cook for 20 min. Add chicken, sausage, and shrimp and cook 10 minutes.
11. Taste and add more seasoning if desired