INGREDIENTS
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
2 c. chicken broth (adjusted from 4c to my liking)
1 lb. shrimp, peeled and deveined
3 green onions, sliced
cooked white rice, for serving
DIRECTIONS
- In a large, deep skillet over medium-low heat, melt butter, then add flour. Cook, stirring constantly, until dark caramel colored, about 10 minutes.
- 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.
- 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.
- Serve spooned on top of white rice.
