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

1. 1 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.
2. 2 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.
3. 3 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.

Nutrition per serving