Prep time: 15 minutes, cook time: 1 hour, 30 minutes, Serves: 8

16 Ingredients:

½ cup peanut oil
½ cup flour
1 green bell pepper, chopped
1 onion, chopped
3 stalks celery, chopped
4 cloves garlic, chopped fine
1 tbsp. Cajun seasoning
1 quart chicken broth, low sodium
1 cup water
2 tsp Worcestershire sauce
¼ tsp pepper
½ tsp salt
12 oz. smoked andouille sausage, sliced ¼-inch thick
2 lbs. shrimp, peeled & deveined
3 green onions, chopped
Hot sauce to taste


  1. Add the oil to the cooking pot and set to sauté on medium heat. Whisk in the flour
    until smooth. Cook, stirring until roux is a golden brown. Reduce heat to med-low
    and cook 20-30 minutes until roux is a deep brown.
  2. Add the bell pepper, onion, and celery and increase heat to med-high. Cook,
    stirring frequently about 5 minutes. Add the garlic and cook 2 minutes more. Stir in
    Cajun seasoning.
  3. Stirring constantly, slowly add the broth and water. Bring to a simmer and add the
    Worcestershire, pepper, and salt. Reduce heat to medium and simmer 30 minutes.
  4. Add the sausage and cook until heated through, about 5 minutes. Add the shrimp
    and cook until they turn pink, about 5 minutes. Serve garnished with green onions
    and hot sauce to taste over cooked rice.

Nutrition Facts Per Serving

Calories 111, Total Fat 7g, Total Carbs 4g, Net Carbs 4g, Protein 8g, Sugar 1g,
Sodium 207mg, Potassium 193mg, Phosphorus 95mg