Ingredients

• 100 ml (3/8 cup) Flour
• 50 ml (1/4 cup) Vegetable Oil
• 250 ml (1 cup) Chopped Onion
• 250 ml (1 cup) Chopped Green Pepper
• 1 stalk Celery, Chopped
• 3 cloves Garlic, Chopped
• 3 ml (1/2 tsp) Dried Thyme
• 0.5 ml (1/8 tsp) Cayenne
• 8 ml (1 1/2 tsp) Flour
• 250 ml (1 cup) Diced Tomatoes
• 500 ml (2 cups) Chicken Stock
• 30 ml (2 tbsp) Soy Sauce
• 340 grams (3/4 lb) Chicken Thigh Meat
• 115 grams (1/4 lb) Andouille Sausage
• 215 grams (1/2 lb) Prawns
• 215 grams (1/2 lb) Scallops

Instructions

1. Preheat your oven to 350 F (175 C).
2. Put a pot with a heavy bottom over medium heat. add the 100 ml (3/8 cup) flour. Stir constantly until the flour is a light tan colour, about 2-5 minutes.
3. Add the oil and mix.
4. Cover the pot and put it on the lowest rack of your oven for 35 minutes.
5. Add the onion, green pepper, and celery. Saute, stirring constantly, until the vegetables are just starting to soften.
6. Add the thyme, garlic, cayenne, and 8 ml (1 1/2 tsp) flour. Saute just until the garlic and thyme become fragrant, about 30 seconds.
7. Add the tomatoes and cook for a minute or two to drive off excess liquid
8. Slowly stir in chicken stock and soy sauce.
9. Add chicken meat and bring to a boil. Reduce heat to simmer and simmer for 30 minutes.
10. Add Andouille and simmer for 10 minutes.
11. Add prawns and scallops. Bring back to a boil, reduce to simmer and simmer for 10 minutes.
12. Serve hot