1/2 cup all purpose flour
1/2 cup canola or light vegetable oil
3 stalks celery, chopped
1 green bell pepper, chopped
1 large onion, chopped
3 chicken breasts, cut into pieces
1 lb shrimp, heads removed
1 lb sausage, cut in half slices
2 bay leaves
3 tsps cayenne pepper
1 bottle cold IBC Root Beer <--- my "secret" ingredient
salt to taste
crushed red pepper (optional)
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Add the oil and flour to a medium to large sized dutch oven, and cook to make a dark brown roux, about 25-30 minutes, stirring constantly. Add the vegetables, season with salt and part of the cayenne, and cook until the onions are clear, 4-5 minutes. Add the bay leaves and sausage and cook for another 3 mintes. Add the water, and dissolve the roux in the water until it is incorporated. Season the chicken and shrimp with the remaining cayenne and add to the pot. Bring to a boil, and lower the heat and simmer for 2 hours, stirring occassionally. After two hours is up, add the root beer, and stir until the carbonation had stopped. Bring back up to a boil, and simmer for another hour, stirring occassionally.

I love this served over a bed of brown rice and garnished with fresh parsley and some chopped green onion