Get the big Dutch oven out and put it on the heat. Cook a pound of Andouli sliced into 1/4" pieces, adding a table spoon or so of bacon drippings while cooking, I like to cook it until it has a little crispy on the outside; take the sausage off and brown three large boneless chicken breasts with a bit of salt and pepper, it takes about long enough to chop the celery, onions garlic, sweet pepper, and jalapenos. Set those breasts aside and add a half cup of all purpose flour to the grease and a couple table spoons of salted butter. Cook until real brown, stirring constantly to get the good off the bottom of the Dutch Oven, about ten minutes, give or take a cold beer. Add two more table spoons of butter, three stalks chopped celery, a big sweet chopped onion, 8 cloves of minced garlic, four seeded and chopped jalapenos and a small bell pepper and a hand-full of chopped parsley to the roux and cook on low heat for another ten minutes or so then add four cups of hot water,the chopped up chicken breasts and sausage, two bay leaves, six Beef bullion cubes, a quarter cup of Worcestershire, a quarter cup of Louisiana hot sauce, a couple spoons of Creole seasoning, some ground black pepper and a bit of sea salt to taste, cover it and reduce the heat to a simmer for about 45 minutes. Add two cups of chopped fresh okra and a pint jar of canned garden tomatoes and simmer for another hour. just a few minutes before done, add about a half pound of small (36 count) peeled and veined shrimps. Server over cooked rice and garnish with bit of chopped green onion and some chopped parsley leaves, some crusty bread and a big glass of cold white wine. Be warned, this will make you hurt yourself!