Mix all the spices together and store them in an airtight container. There's obviously enough for many batches, but you can always halve or quarter the recipe.
Season the chicken pieces with the spice blend and possibly extra salt and pepper, and quickly brown them in a bit of oil.
Brown the sausage pieces as well, and set the meat aside.
Next, make a so-called "roux," which is very typical of Cajun cooking.
Here's how you do it: In a large, thick-bottomed pot, heat 1½ dl. of oil and add the flour.
The aim is to cook the flour while constantly stirring over medium heat until the mixture is nutty brown.
Do not leave a roux unattended, or it will burn!
The darker the roux gets, the more smoky and intense the flavor becomes, but be careful because it can quickly become too much, turning bitter and unpleasant.
Once the right color is achieved, add the vegetables and sauté them while stirring for about 4-5 minutes.
Then add the broth, chicken, sausage, and spices, and simmer on low heat for about an hour.
Skim off any excess fat and season with salt, pepper, and extra Cajun seasoning, if needed.
Serve the dish in large, deep plates along with cooked rice and a sprinkle of parsley and spring onions.
