The night before, or at least several hours before starting the gumbo, sprinkle the chicken breast with Cajun seasoning. Massage the meat to incorporate the seasoning. Refrigerate until ready to use.

Preheat oven to 375˚F.

Add the flour to a large heavy-duty Dutch oven cook over medium heat on the stovetop. It will take about 5-10 minutes for it to begin to toast. Stir flour continuously. You'll notice a nutty aroma first, then flour will start to smoke just a bit and turn a pale golden brown color. As soon as you see the smoke, remove pot from burner.

Add oil and stir until mixture is nice and smooth. Cover Dutch oven and transfer to the preheated oven for about 1 hour, stirring every 15 minutes. The time will vary a bit, depending on your oven. I like the roux to be a deep golden brown color, darker than peanut butter but not as dark as chocolate. You can go a bit darker for more intense flavor, if desired.

When roux is the right color, transfer pot from the oven back to the stovetop. With heat on medium, add sliced sausage, peppers and onions. Cook, stirring occasionally for 2-3 minutes. Add garlic and cook for another 30 seconds, continuing to stir.

Add 2 cups of the chicken stock, salt and pepper. Stir well. Slowly add the remainder of the broth, stirring continuously. Bring to a boil, then reduce to a simmer and cook for 15 minutes, uncovered, or until peppers and onions are tender.

Add chicken, stir to combine, then return gumbo to a boil. Add shrimp, stir, cover pot and turn off the heat. Let gumbo sit, covered for 10 minutes before serving. The chicken will finish cooking and the shrimp will cook perfectly during this 10 minute resting time. Taste and season, if needed.

Serve in bowls over jasmine rice. Garnish with sliced green onions and chopped parsley.