Stephen A. Broeker 


2 pounds chicken thighs with bone
2 pounds shrimp with shells
2 pounds andouille sausage
Sliced 2 red bell peppers
8 red jalapeño peppers chopped, deseeded, and destemmed
1 yellow onion chopped
1 head garlic chopped
4 bay leaves
1/2 pound bacon chopped
1 tablespoon ginger
4 tablespoons oregano
4 tablespoons chili powder
1 tablespoon thyme
6 cups chicken stock
1 can tomato paste
2 cans diced tomatoes
Cayenne pepper
2 tablespoons flour salt
ground pepper 



Heat oven to 350 degrees.
Cook the bacon in a frying pan, and set aside.
Brown the chicken in the bacon fat.
Make a roux with the flour and some of the bacon fat.
Add everything (except for the shrimp) to a large cast iron pot.
Bring the pot to a boil on the stove.
Add cayenne pepper, salt, and pepper to taste.
Cook in the oven for 1 hour.
Remove the pot from the oven and again add cayenne pepper, salt, and pepper to taste.
Add the shrimp to the pot and leave covered for at least 5 minutes.