Season chicken and shrimp with 1 tbsp. each of creole spice and set aside.
Heat oil in a large deep skillet over medium-high heat. Add flour and stir constantly until lightly golden brown, 6-7 mins.
Add garlic, onion, celery and green pepper and sauté for 5-6 mins until onion and garlic are soft and translucent.
Add bay leaf and tomato and sauté for 3-4 minutes until tomato has softened and released its juices.
Add the chicken broth, remaining creole spice and mix well. Bring to a boil and reduce heat to medium.
Add chicken and cook for 10 mins stirring occasionally.
Add chorizo and shrimp and cook for 2-3 mins until shrimp are cooked pink throughout!
Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Drain and place in deep dish or skillet.