Cut the Andouille/Chorizo sausage and smoked bratwurst/smoked turkey sausage into 1 to 1.5 cm slices. Combine in one bowl and set aside.

Pat dry the chicken thighs, cut into small chunks, place in a separate bowl, season with a sprinkle of salt and black pepper, mix thoroughly, and set aside.

Heat a large stockpot over medium-high heat, drizzle in oil, and when hot, add the sliced sausages. Cook about 2 minutes on each side, then remove and set aside.

In the same pot, add the chicken chunks and fry about 4 minutes per side. Remove from heat and place in a separate bowl.

Add the deveined shrimp and fry about a minute on each side. Remove and set aside.

Add 1 cup neutral oil to the pot, let it heat up a bit, then add the cup of flour. Whisk constantly as the roux develops color; do not stop whisking so it doesn't burn.

Cook the roux until it reaches your preferred color, then lower the heat. A lighter roux tastes sweeter and lets the proteins shine; a darker roux is more complex and slightly bitter — it's up to you.

Add the chopped holy trinity (celery, bell pepper, onions) and stir well. Cook until vegetables turn translucent, about 4 to 5 minutes. Add the garlic and cook 30 seconds.

Slowly add the 2 litres of chicken broth with a ladle, stirring to mix with the roux and vegetables. Let it cook down for about 40 minutes on medium-low heat.

Add all the seasonings: 2 tsp paprika, cayenne pepper, black pepper, garlic powder, and 1 tsp thyme. Add the shrimp, chicken, and sausages, and cook with the lid on for another 3 minutes. Season with additional salt and pepper to taste.

Serve with a warm bowl of rice; optionally top with sliced scallions.