Cut the chicken and sausage into bite sized pieces. Dice the onion.
In a large pot, make a roux by combining the flour and oil and stirring continuously over medium heat until the roux is light brown (about 15-25 minutes).
Once the roux is formed, stir in the chicken, sausage, onion, chilies, and garlic until they are coated with the roux. Add the water, bouillon cubes, tomato paste, diced tomatoes, and jalapenos and stir until the roux is mixed well with the water. Bring to a boil and cook for 10 minutes.
Lower the heat and simmer for 1-2 hours. Season to taste. Serve over rice or pasta.