8oz wild shrimp, peeled & deveined (halved or quartered if large)
6oz nitrate-free sausage, cut into bite-size rounds
1 cup chicken, chopped
Melt bacon grease or butter in a large pot over medium heat. Add flour and whisk to combine with the fat. Cook flour for 5-6 minutes, making a roux.
Add onions, bell peppers, celery, carrots and garlic. Cook vegetables until they are soft and colored, stirring often, about 8-10 minutes.
Add zucchini and mushrooms (if using) and bay leaves, tomatoes, white cooking wine or stock, salt, pepper, thyme and Worcestershire sauce. Simmer uncovered for 20 minutes, stirring occasionally.
If using uncooked sausage and chicken, add and cook for about 5 minutes, or until three-quarters of the way cooked through. Add shrimp and cook until they turn pink and are no longer raw, about 3-5 minutes.
If using cooked sausage and chicken, add with shrimp and allow to warm as shrimp cooks through.