Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 pound smoked sausage, sliced
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons Cajun seasoning
- 2 bay leaves
- Salt and pepper to taste
- Green onions, chopped (for garnish)
- Cooked rice (for serving)
Instructions
- Heat vegetable oil in a large pot over medium heat and whisk in flour to form a roux; cook until deep brown (20-30 mins).
- Add chopped onion, bell pepper, and celery; stir and cook for 5 minutes.
- Incorporate sliced sausage, garlic, Cajun seasoning, diced tomatoes, bay leaves, salt, and pepper; mix well.
- Pour in chicken broth, bring to a boil, then simmer for 30 minutes.
- Add shrimp and cook for 5-7 minutes until pink; remove bay leaves before serving.
Notes
- For best results, ensure the roux is cooked to a deep brown color to enhance flavor.
- Serve with cooked rice and garnish with chopped green onions.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
- Diet: Gluten-Free