POUND OUT YOUR CHICKEN BREASTS SO THAT THEY ARE ALL EVEN IN THICKNESS AND NO MORE THAN A HALF OF AN INCH THICK.
SLICE THE SAUSAGE ON A BIAS AND ADD TO A SKILLET THAT IS OVER MEDIUM-HIGH HEAT.
REMOVE THE SAUSAGE AND ADD THE CHICKEN. COOK 3-4 MINUTES ON EACH SIDE.
REMOVE THE CHICKEN AND COOK THE SHRIMP 2 MINUTES ON ONE SIDE AND ANOTHER MINUTE ON THE OTHER.
REMOVE THE SHRIMP AND REDUCE THE HEAT. ADD THE DICED PEPPERS AND ONION AND COOK FOR 3-4 MINUTES. ADD THE GARLIC AND COOK AN ADDITIONAL MINUTE.
SPRINKLE THE FLOUR OVER THE SOFT VEGGIES AND ADD THE CHICKEN BROTH ONE SPLASH AT A TIME.
ADD THE CREAM, TOMATO PASTE, HOT SAUCE, AND SPICES AND SIMMER FOR 5 MINUTES.
ADD ALL THE PROTEIN AND STIR TO COMBINE.