In a small sauce pan, combine bacon drippings and flour over medium low heat to make a roux. Monitor carefully, stirring frequently until it is a dark, nutty brown (30-45 minutes). If you smell the flour begin to burn, lower the heat slightly. The roux should bubble a bit at the edges as it cooks, but not burn. Use the time while tending the roux to prep the vegetables and meat for cooking.

Preheat a cast iron or heavy dutch oven over medium heat. Add olive oil for sauteeing.

Pre-season the chicken and shrimp lightly with Cajun seasoning.

Separately, brown the andouille sausage, chicken and shrimp. Remove from heat and set aside.

Add enough olive oil to the dutch oven to cover the bottom. Cook the onions until crisp brown on the edges and about 50% through (about 5-8 minutes). Note: keep the heat up here and plenty of oil in the pan, we're trying to crisp and brown the onions, not caramelize them.

Add the bell pepper and celery and cook down until wilted (about 3 minutes).

Add the garlic and cook about 30 seconds.

Add the tomato paste, chopped tomatoes and scallions and cook for about 1-2 minutes, or until tomatoes and scallions soften.

Add the roux and rice, stirring for about a minute.

Add the chicken stock, worcestershire, cayenne pepper and bay leaves and bring to a boil. Cover and allow to simmer for about 10 minutes.

At the 10 minute mark, remove the cover quickly and add the chicken. Replace cover and monitor heat to ensure it remains at a simmer.

At the 18 minute mark, remove the cover and add the shrimp and sausage. Replace the cover and allow to simmer.

Remove from the heat at 20 minutes, keep covered and allow to rest for 10 minutes.