Chicken, Shrimp and Sausage Gumbo

1/2 Cup Oil
1/2 Cup Flour
1 Medium Onion (Chopped)
1 Red bell pepper chopped
2 Stalks Celery (Chopped)
6 Cloves Garlic (Minced)
1 lb Andouille sausage sliced
1 lb Chicken
1 lb Shrimp
4 Cups Shrimp stock
2 Cups Chicken Broth
Salt & pepper
2 Bayleafs
1/4 tsp Cayenne pepper
2 Tbsp Emeril's essence

Directions
In a large heavy bottom pan heat the oil and flour over medium low heat. Stir constantly until it is the color of peanut butter. This should take 20-30 minutes.
Turn up the heat a little and add the chopped onion, red pepper, sausage and celery. Season with a little salt and pepper and continue to cook, stirring occasionally, until the vegetables have softened.
Cut the boneless chicken into bite sized pieces and toss with Emeril's Essence. Add the chicken to the pot and cook about 8-10 minutes longer.
Add the minced garlic and cayenne pepper and cook for another minute. Toss in the 2 bay-leafs and add the shrimp and chicken stock. Bring to a boil, then reduce the heat and simmer for about 1 1/2 hours.
Remove the bay leafs and add the shrimp. Stir and cover until the shrimp is cooked (about 10 minutes).
Serve with white rice and sliced scallions.