As soon as the canola oil and butter begin to sizzle at the bottom of the pot, I add half a cup of flour and feverishly stir the mixture with a wooden spatula. I keep the flame on high and wrestle with the resulting roux to keep it from burning. As it begins to change hue from bright blonde to dark chocolate, the green pepper, onion, celery and garlic — all finely diced — make their triumphant entrance. I then add the chicken and sausage, which I preemptively cooked brown on a neighboring stove with salt and pepper. This is followed by cajun seasoning, paprika, thyme and a few bay leaves.