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In a small bowl, combine all of the seasonings and set to the side.
Season the chicken chunks and the shrimp with 1 teaspoon each of the spice blend and set to the side.
Next add shrimp to the skillet and cook until the shrimp just turn pink, about 3-4 minutes. Remove and set to the side.
Add remaining oil and 2 tablespoons of butter to the skillet. Once the butter has melted add the flour. Stir with a wooden spoon until it comes together. The consistency should be like a loose paste or peanut butter. Keep stirring while roux is cooking to prevent burning. Cook roux to a medium brown or peanut butter color, about 10-15 minutes.
Add onion, bell pepper, celery, and sauté until they start to soften about 4-5 minutes. Stir in remaining spice mixture. Whisk in chicken broth. Simmer and reduce the sauce for about 15-20 minutes. Add a little more chicken broth to thin the gravy if needed.
Return the chicken to the skillet and simmer for about 7-10 minutes. Return the sausage and shrimp to the skillet and simmer for an additional 5-7 minutes until warmed through. Taste and add more salt, in ¼ teaspoon increments, and pepper if needed.
Serve over steamed U.S.-grown long grain rice.