1 cup plus 4 tablespoons vegetable oil
1 cup AP flour
12 oz andouille sausage, sliced
1–2 lb of deveined shrimp
1–2 tablespoons of Cajun style seasoning
1 onion, diced
3 celery stalks, diced
1 green bell pepper, seeded & diced
2 garlic cloves, crushed
2 bay leaves
6 cups chicken or seafood stock
2 tablespoons of hot sauce
boiled white rice to serve
- Start by making the roux. Combine 1 cup of oil with the 1 cup of flour in a skillet. Cook over low heat stirring constantly until you have achieved a dark roux AT LEAST darker in color than milk chocolate. For a more in depth guide to cooking a roux, please consult the link in the description above). Set the roux aside.
- Place a large pot over medium heat. Add 2 tablespoon of oil. Brown the andouille pieces on both sides until a deep crust is formed, about 5-7 minutes per side. Remove them from the pot and set aside.
- Add remaining 2 tablespoons of oil to the pot, along with onions, celery, peppers and garlic. Cook until the vegetables are softened and translucent, 5-7 minutes. Add the cajun seasoning and stir through. Make sure to scrape up all the brown bits from the bottom of the pot.
- Heat the stock in a separate saucepan, bringing it to a gentle simmer.
- Add the roux to the vegetable mix, stirring to combine. Add one ladle of warm stock to the roux mixture, stirring constantly as you slowly add the broth. Continue to add one ladle of stock at a time until it is all incorporated. It’s important to do this slowly to make sure your roux does not split.
- Bring the mixture to the boil, then return the sausage to the pot, and add in the shrimp and bay leaves. Reduce heat to low, cover with a lid and simmer for 40-60 minutes until the flavors are well mingled.
- Add the hot sauce right before serving, then serve in bowls ladled over white rice.