1/4 cup all-purpose flour
1 tbsp canola oil
1 onion, chopped
1/2 large green bell pepper, diced
1/2 stalk celery, minced
4 cloves garlic, minced
4 cups chicken broth
1 14 oz can whole tomatoes, drained and chopped
1/2 tsp pepper
1/4 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1/2 cup white rice
6 ounces medium shrimp, peeled and deveined
4 ounces boneless, skinless chicken breast, trimmed and cut into 1/2-inch pieces
2 ounces kielbasa, thinly sliced

Heat a heavy cast-iron skillet over medium heat. Add flour and cook, stirring constantly with a wooden spoon, until the flour turns a deep golden color, 7 to 10 minutes. Transfer the flour to a plate and let cool. It’s going to smell like burning toast. Don’t burn it.
Heat oil in a heavy stockpot over medium heat. Add onion, bell pepper, celery and garlic; sauté until the onions are lightly browned, about 7 minutes. Stir in the toasted flour. Gradually stir in broth and bring to a simmer, stirring. Add tomatoes, pepper, thyme, oregano, and cayenne. Cover and cook for 15 minutes. Stir in rice and cook, covered, for 15 more minutes.

Add shrimp, chicken and sausage; simmer until the shrimp is opaque inside, the chicken is no longer pink and the rice is tender, about 5 minutes longer. Season with salt. Ladle into bowls and serve with hot sauce.