Ingredients
1 cup oil
1 cup flour
4 - 6 cloves garlic, minced
4 quarts chicken stock
2 bay leaves
2 teaspoons Creole seasoning, or to taste
1 teaspoon dried thyme leaves
Salt and freshly ground black pepper to taste
2 pounds of peeled shrimp
2 pounds andouille or hot smoked sausage such as county boys pico de giallo, grilled, cooled, then cut into 1/2" pieces
1 bunch scallions (green onions), tops only, chopped
2/3 cup fresh chopped parsley
In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a dark roux color, over lower heat if you’re nervous about burning it.
Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4-8 minutes.
Add the stock, seasonings, and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed. Add shrimp in for the last 5-7 minutes of cooking so that you don’t over cook it.
Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls.
Preparation
see above
