- 1/2 cup canola oil
- 1/2 cup flour
- 1 large yellow onion, coarsely chopped
- 1 medium red bell pepper seeded and diced
- 1 medium green bell pepper seeded and diced
- 2 celery stocks, diced
- 4 garlic cloves, minced
- 1 – 15 oz. can petite diced tomatoes, with juice
- 3 Tbsp. tomato paste
- 6 cups chicken broth
- 2 bay leaves
- 3 Tbsp. Creole seasoning
- 2 Tbsp. Hot pepper sauce (optional)
- salt and pepper to taste
- 1 lb. Andouille sausage, cooked and cut into 1 inch slices
- 2 pounds. large shrimp, peeled and deveined, about 25
- 2 Tbsp chopped fresh parsley of garnish
Start by making a roux with the oil and flour. Heat the oil in a heavy skillet over very low heat. Gradually add the flour to the skillet, stirring constantly until the flour is fully incorporated. Continue to cook, until it reaches a dark brown color, stirring constantly so it does not burn.
Transfer the roux to a heavy pot. Place the pot over medium heat. Add the onion, peppers, celery and cook until the vegetables are softened, stirring constantly and scraping up any bits that stick to the bottom of the pot. Add the garlic and cook for a minute longer.
Add the tomatoes, tomato paste, chicken broth, bay leaves, creole seasoning, hot sauce, sausage, and salt & pepper to taste.
Bring to a boil, reduce heat, and let simmer for 25 minutes, or until slightly thickened.
Add the shrimp and cook for 10 minutes, or until well heated through.
Discard the bay leaves.
Adjust seasonings to taste.
Ladle into bowls alone, or may be served over hot rice. Garnish with fresh parsley.