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Prep your veggies and set aside to add to the roux later.
Add diced sausage to a skillet to brown.
Once the sausage is cooked, remove it with a slotted spoon and then cook the shrimp right in the sausage fat.
Once the protein is cooked, it’s time to start the roux: In a heavy-bottomed saucepan or skillet, heat the fat over medium-low to medium heat until it melts completely and begins to shimmer. It's essential to use a heavy-bottomed pan to ensure even heat distribution and prevent scorching.
Adjust oven rack to lowest position and heat oven to 350 degrees. Toast flour in large Dutch oven over medium heat, strring constantly, until it begins to brown, about 5 minutes. Off heat, whisk in oil until smooth. Cover pot, transfer to oven, and cook until roux is deep brown and fragrant, about 45 minutes.
Stir onions, bell peppers, celery, garlic, creole seasoning and tomatoes into hot roux and cook over medium heat, stirring often, until vegetables are softened, 10 to 12 minutes. Slowly whisk in chicken broth, scraping up any browned bits and smoothing any lumps. Increase heat to medium-high, bring to simmer.
Once you have the flavor right where you want it, add the protein and simmer another 5 minutes. Plate with white rice and enjoy