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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 7 | servings 2 oz | Chicken Sausage, smoked | 1/2 | cup | Oil, vegetable, sunflower, linoleic (less than 60%) | 3/4 | cup | all-purpose flour | 2 | cups, chopped | Onion, chopped | 2 | cups, diced | celery, diced | 2 | cups | Peppers, sweet, green | 4 | cloves | garlic minced | 4 | cups | chicken broth, fat free | 2 | teaspoons | thyme, dried | 1 | teaspoon | kosher salt | 1/2 | teaspoon | black pepper, freshly ground | 4 | leaves | bay leaf | 1 | can (14 oz), ready-to-serve | Tomatoes, canned, diced or petite diced | 12 | ounces | shrimp, shelled and deveined | 1 | teaspoon | creole seasoning (or Old Bay) |
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Steps
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Sequence
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Step
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| | 1 | In a deep soup pot, cook sausage over medium heat until browned; remove from pot and set aside. | | 2 | Add oil to soup pot; heat over medium heat. | | 3 | Whisk in flour, and cook, stirring constantly, 5 minutes or until mixture is caramel colored. | | 4 | Add onion, celery, bell pepper and garlic; cook, stirring constantly 5 minutes. | | 5 | Gradually stir in broth; bring to a boil, reduce heat and simmer 2 minutes. | | 6 | Add sausage, thyme, salt, pepper, bay leaves and tomatoes. Cover and cook over medium heat for 30 minutes. | | 7 | Add shrimp and creole seasoning; cover and cook shrimp for 3 minutes until pink. | | 8 | Remove bay leaves and discard. | | 9 | Serve in a bowl over cooked rice. |
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