Description
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
- 1 cup canola oil
- 1 cup all-purpose flour
- 1 onion, diced
- 1 green bell pepper, diced
- 3 stalks celery, diced
- 1 pound andouille sausage, chopped
- 2 tablespoons Cajun seasoning
- 2 cloves garlic, chopped
- 1 teaspoon freshly ground black pepper
- 6 cups low-sodium chicken stock
- 1 pound peeled and deveined small shrimp
Instructions
- 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.
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 1 hr 12 mins
Total Time: 1 hr 32 mins
Servings: 8