Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons olive oil
  • 1 medium red bell pepper (deseeded and cut into 1/2-inch pieces)
  • 1 medium onion (chopped)
  • 1 celery stalk (cut into 1/2-inch pieces)
  • 2 garlic cloves (chopped)
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 pound andouille or smoked sausage (halved lengthwise and sliced into 1/2 inch thick pieces)
  • 2 tablespoons all-purpose flour
  • 4 cups chicken stock or broth
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried
  • 1 pound shelled and deveined medium shrimp
  • 1 green onion (thinly sliced)

Instruction

  • Add the olive oil to a medium saucepan set over medium heat. Stir in the bell pepper, onion, celery, garlic, cayenne pepper, salt and pepper and cook, stirring frequently until the onion is just tender, about 2 minutes. Add the sausage and cook, stirring occasionally, until the sausage is lightly browned, about 5 minutes. Sprinkle the flour on top of the sausage and vegetables and stir until well coated. Cook until the flour coating on the vegetables has turned lightly brown, about 2 minutes. Stir in the chicken stock and thyme and simmer for about 10 minutes.
  • Add the shrimp and onion and cook until the shrimp has turned opaque and pink about 3 minutes.