Ingredients:

  • ½ cup vegetable oil
  • ½ cup all-purpose flour
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 pound Andouille sausage, sliced
  • 1 pound shrimp, peeled and deveined
  • 1 can diced tomatoes (14.5 ounces)
  • 6 cups chicken stock
  • 2 bay leaves
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 3 green onions, sliced (for garnish)
  • Cooked white rice or cornbread (for serving)

Instructions:

  1. Heat vegetable oil in a pot over medium heat.
  2. Gradually whisk in flour, stirring continuously until the mixture turns a deep brown color (about 20-30 minutes).
  3. Add chopped onion, bell pepper, and celery to the roux. Cook until soft (about 5 minutes).
  4. Stir in garlic and cook for another minute.
  5. Stir in the sliced Andouille sausage and cook for 5-7 minutes.
  6. Add diced tomatoes, chicken stock, bay leaves, Cajun seasoning, and thyme. Bring to a boil.
  7. Reduce heat and let simmer uncovered for about 45 minutes, stirring occasionally.
  8. Stir in the shrimp and cook until they turn pink and are cooked through (about 5 minutes).
  9. Season with salt and pepper to taste.
  10. Remove bay leaves and serve hot over cooked white rice or with cornbread.
  11. Garnish with sliced green onions.