Make the dry roux: Preheat the oven to 400°F. Add 1/2 cup flour to a heavy oven safe skillet or pie plate and toast in the oven for 35 minutes, stirring every 10, or until it becomes the color of peanut butter powder. Allow to cool before transferring to an airtight container. (While the flour is toasting, you can begin the sloppy joes.)

Caramelize the onions: Add 1 tsp of olive oil to a heavy bottomed skillet over medium heat (I used a cast iron skillet). Once shimmering, add the onions and toss to coat. Season with a pinch of kosher salt. Adjust the burner down if needed to prevent burning. Stir the onions every few minutes for even cooking. After 20 minutes, or when they are deep golden brown, remove them to a cutting board and give them a rough chop. Transfer to a bowl and set aside.

Sauté the veggies: Add 2 tsp of olive oil to the same skillet over medium heat. Add the bell pepper, celery and garlic. Cook for 5 to 7 minutes. Remove them to the bowl of onions.

Fry the sausage: Add the sliced sausage to the skillet and cook for two minutes on each side to brown. Remove from the pan and tent with foil to keep warm.

Sauté the chicken: Heat the remaining 1 tbsp olive oil in the skillet over medium heat. Add the ground chicken, breaking it up as it cooks. When there’s barely any pink left, return the vegetables to the skillet. Stir in 2 tbsp of dry roux to coat. Stir in the broth and tomato paste. Add the tomatoes, bay leaf, paprika, thyme, cayenne and several grinds of black pepper. Stir to combine. Reduce heat to low, cover and cook for 10 to 12 minutes. Remove the bay leaf before serving.

To assemble: Spoon sloppy joe mixture onto a bottom bun, top with a few slices of sausage, then the top bun.