In a large pot or dutch oven, drizzle 2 TBS cooking oil and heat to a medium high. Add diced chicken and sausage and brown on all sides. Remove from pot and set aside on a plate.
Reduce heat to a medium and add butter and flour. Slowly whisk together. Depending on the color of the rue will be how long you cook this mixture. The darker, the better. Should take about 10-15 minutes.
Once the mixture is dark brown, add in diced onions, peppers, and celery. Saute until softened. Add a little chicken stock (1/4 cup) to help soften vegetables.
Stir in minced garlic and saute for 1 minute.
Add chicken stock, canned tomatoes, all spices and worchestshire. Bring heat up to a high and stir until it comes to a boil.
Reduce heat and simmer for 45 minutes until desired thickness is achieved. Season to taste, if needed.
Serve over rice.
