* Mix the flour with the peanut oil and cook, stirring continuously, for about 30 minutes to obtain a dark roux.
* Clean and cut the vegetables.
* Mix the roux with the chicken stock in a frying pan until smooth, then sauté the celery, peppers, leeks, spring onions and shallots in it.
* Add the chopped sausage and chicken breast and fry.
* Cook everything together for at least half an hour, season with salt, season with pepper and serve over white long grain rice.
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