1 tablespoon vegetable oil such as canola OR corn oil
1/4 cup (1/2 stick)
1/4 cup flour
1 tablespoon olive oil
1 cup finely chopped onion
(from about 1 medium onion)
1/2 cup finely chopped celery (from about
1 large rib)
3/4 cup finely chopped green bell pepper (from about 1 small pepper)
3 teaspoons minced garlic (from 3 medium cloves)
1 teaspoon dried thyme
2 teaspoons commercial Creole seasoning such as McCormick, Zatarain's OR Konriko brand
1 bay leaf
1/2 pound very spicy sausage, sliced
ounce) can chopped tomatoes
1 cup chicken broth
Freshly ground black pepper
24 large shrimp (16 to 20 per pound), peeled and deveined
In small skillet, heat vegetable oil and butter over medium heat. Sprinkle in
flour and stir so that smooth paste forms. Continue to cook, stirring continuously,
until flour turns dark coffee brown and smells rich and nutty.
Remove pan from heat and set roux aside.
Heat olive oil in large pot over medium heat. Add onion and pinch of salt and
cook, 3 minutes, stirring, just until translucent. Add celery and green pepper and
continue to cook, stirring frequently, until vegetables are tender, about 6 minutes
Add garlic, thyme, Creole seasoning and bay leaf. Cook 1 minute, until fragrant.
Nestle sausage slices in vegetables and cook, 4 minutes, turning once halfway through.
Add tomatoes and broth. Bring to simmer and whisk in half of reserved warm roux.
Cook 5 minutes, then add more roux to thicken, if desired. Simmer over low heat
15 minutes, then season with salt and pepper. Just before serving, add shrimp and
cook, 2 to 3 minutes, until they just turn pink.