1. Combine one-fourth cup oil and flour in a pot over medium-low heat. Whisk often until the mixture turns a deep brown, eight to 10 minutes. Set the roux aside.
2. In a skillet, heat the remaining two tablespoons of olive oil. Cook the sausage slices until browned. Remove them from the pan and add the vegetables. Cook, stirring often, for five minutes.
3. Add the sausage slices back into the pan as well as the shakshuka sauce and broth. Mix well and add in the roux and seasonings. Cook for 10 minutes, stirring often. Remove the bay leaf and discard.
4. Serve with rice and a dash of hot sauce.