This dish will warm your heart on a cold day. I first had this at a friend's house in Louisiana and after a few changes, shrimp instead of chicken for instance, I came up with a recipe I think you will enjoy as much as my family does. Serve over rice with additional seasoning on the side if you like it spicier, as I do. Enjoy.
Ingredients
- canola oil: 1 cup
- all-purpose flour: 1 cup
- onion: 1 piece (diced)
- green bell pepper: 1 piece (diced)
- stalks celery: 3 piece (diced)
- andouille sausage: 1 pound (chopped)
- Cajun seasoning: 2 Tbsp
- garlic: 2 clove (chopped)
- black pepper: 1 tsp (freshly ground)
- low-sodium chicken stock: 6 cups
- small shrimp: 1 pound (peeled and deveined)
Metric Conversion
Stages of cooking
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Cook and stir oil and flour in a skillet over medium heat until mixture is thick and the color of peanut butter, about 20 minutes.
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Stir onion, green bell pepper, and celery into flour mixture; cook and stir until softened, about 5 minutes. Add sausage; cook and stir until browned, about 5 minutes. Add Cajun seasoning, garlic, and black pepper; cook and stir until fragrant, about 2 minutes.
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Pour chicken stock over vegetable-sausage mixture; reduce heat to low and simmer for 30 minutes. Add shrimp and cook until shrimp are pink and cooked through, about 10 minutes.
