In a large dutch oven on medium heat, add butter and begin melting. When butter is almost melted, add flour and stir to make a roux. Quickly add olive oil and continue stirring. Slowly add some of the chicken broth and continue stirring.
Stir in all of the chopped vegetables. After a few minutes, add some more of the chicken stock. Continue stirring on medium heat and continue adding the chicken stock until all of it is added.
Add garlic powder, Cayenne pepper, paprika and Sriracha sauce.
Add tomatoes with juice. Cover and let cook for 25 min.
Add chicken sausage and chicken. Cover and let cook for another 15 min.
Last, add 1 cup of minute rice and shrimp. Cook 10 min more or until the rice is soft and the shrimp turns orange.
15 min prep time is if cutting vegetables manually. Using a food processor cuts the prep time significantly.Store leftovers in the refrigerator for up to 5 days or freeze up to 6 months.