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Cut up your veggies and have these ready.
Make the roux by whisking 1c of oil and 1.5c flour over medium heat, stirring constantly.
Add the vegetables to the roux and cook for 15 minutes, stirring every 5 minutes.
Prep the sausage and chicken.
Add the chicken and sausage to the pot and brown for 15-20 minutes.
Slowly add stock, around 3-4 quarts total, mixing well.
Bring to a simmer/soft boil and add seasoning, cooking for 1 hour.
Remove chicken, shred meat, and add back to the pot.
Add bay leaves, salt/pepper to taste, and cook for another hour.
Taste and adjust seasoning before serving.