YIELDS:
4 serving(s)
PREP TIME:
20 mins
TOTAL TIME:
1 hr 20 mins
CAL/SERV:
634
Ingredients
SAVE TO
MY
RECIPES
4 tbsp. butter
1/4 c. all-purpose flour
1 small yellow onion
1 medium green bell pepper,
chopped
2 celery ribs, chopped
2 cloves garlic, minced
12 oz. andouille sausage, sliced
into 1/2″ pieces
1 tbsp. cajun seasoning (without
salt)
Kosher salt
Freshly ground black pepper
1 bay leaf
1 (15-oz.) can fire-roasted diced
tomatoes
4 c. low-sodium chicken broth
1 lb. medium shrimp, peeled and
deveined
3 green onions, sliced
cooked white rice, for serving
Directions
Step 1
In a large, deep skillet over medium-low heat, melt
butter, then add flour. Cook, stirring constantly, until
dark caramel colored, about 10 minutes.
Step 2
Add onions, peppers, and celery, and stir until
softened, about 5 minutes more. Stir in garlic and
sausage, then season with Cajun seasoning, salt, and
pepper. Stir in bay leaf, diced tomatoes, and chicken
broth and bring to a boil. Reduce heat to low and
simmer until thickened, stirring occasionally, about 1
hour.
Step 3
In the last 10 minutes of cooking, add shrimp. Once
shrimp is pink and cooked through, taste and adjust
seasonings. Stir in green onions, reserving some for
garnish.
Step 4
Serve spooned on top of white rice.
