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1. Add the olive oil to a medium skillet and heat over medium-high heat.
2. Add the chicken and cook until the juices run clear and the internal temperature reaches 165 degrees.
3. Add the sausage and cook until browned evenly.
4. Drain and set aside.
5. Add the olive oil and flour to a large heavy saucepan over medium heat.
6. Blend to create a roux, stirring constantly until bubbly and browned.
7. Add the garlic and sauté for 1 minute.
8. Add the beer and chicken broth gradually, stirring constantly.
9. Bring the mixture to a boil.
10. Add the remaining ingredients except for the shrimp and mix well.
11. Cover, reduce the heat to low and simmer for 45 minutes, stirring frequently.
12. Add the chicken, sausage and shrimp to the broth and stir well.
13. Cook for another 20 minutes or until the shrimp is cooked through.
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