Perfect for a cold winter’s night! We make the roux the old-fashioned way by standing over the pot and stirring for close to an hour. Then we add the Cajun holy trinity (celery, onion, green bell pepper) as well as chicken and andouille sausage. You’ll add the provided jumbo shrimp and heat it up. We also provide you with the white rice you’ll need to make this a perfect dish in time for Fat Tuesday!