1. Frist, lightly season the chicken thighs with salt & pepper
2. Then, heat canola oil over medium heat in a Dutch oven, Use your sear station for high direct flame access
3. Once oil is hot, cook the chicken until browned on both sides. remove, and set aside. Then add the sausage, cook until brown, and remove from heat and set aside.
4. Next, Melt butter and add oil in large Dutch oven add flour and stir until smooth.
5. Cook on medium heat, stirring continuously, for about 20 to 30 min or until it turns a rich deep brown (Like Chocolate). Do not walk away from the stove during this possess.
6. When you have achieved your desired color, remove the Dutch oven from the grill and let cool.
7. Return the Dutch oven to the Grill. Add the onions, garlic, green peppers & celery, and cook for 4-6 min, stirring frequently.
8. Then add your cooked chicken and sausages, Cajun seasoning, chicken bouillon paprika thyme and bay leaves, Then cook for 5 min.
9. Follow with the canned tomatoes and about 6 cups of chicken stock, Then bring it all to a boil about simmer for 25-30 min. After that add the shrimp and simmer for 5 5min
10. Stir in file powder, green onions and parsley, adjust the soup's thickness and flavor with broth or water and salt.
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