If you are making the stock, make homemade chicken stock and debone chicken. Set the meat aside.
Chop all the vegetables (bell pepper, onion, celery, tomatoes garlic cloves) and set aside.
If you are using chicken thighs, cook the chicken in a separate skillet on medium high heat until cooked and set it aside. Shred the meat once it has cooled.
In the same skillet, cook the sausage and set aside (include fat drippings)
In a large cast iron pot or Dutch oven, add oil over low heat.
Stir in flour and continue to stir on low heat for 45 minutes. Do not stop stirring. If after 30 minutes you do not see any change in color, increase heat to medium. It should be darker than a peanut butter but be careful not to burn it.
Add the bell pepper, onion and celery to the roux and cook for 10 minutes or until the vegetables are translucent.
Add the garlic, tomatoes and tomato paste and cook for another 2 minutes. You can always leave out the tomatoes and tomato paste if desired.
While stirring, slowly add the stock to the pot.
Add the bay leaf, seasonings, hot sauce, kitchen bouquet (if desired) and cooked meat (shredded chicken and sausage) back to the pot.
Simmer on low for 2 hours.
Increase heat to medium, add the shrimp and cook for 5-7 minutes or until pink.
Serve over white rice.