- You can make your own shellfish stock by boiling the shrimp shells after you peel them.
- 1/2 cup peanut oil (or other vegetable oil)
- 1/2 cup flour
- 1 green pepper
- 1 medium onion
- 3 celery stalks
- 4 garlic cloves
- 1 tbsp Cajun seasoning
- 1 quart shellfish stock (or chicken stock)
- 1 cup water
- 2 tsp worcestershire sauce
- 8-12 oz Andouille sausage
- 2 lbs shrimp
- Salt
- Pepper
- 3-5 green onions
- File powder
- Hot sauce
- Whisk
- Wooden spoon or rubber spatula
- Large dutch oven or stock pot
- Smaller pot for heating stock
- Chop the green pepper, onion, and celery.
- Mince the garlic.
- Slice the sausage into 1/4" rounds.
- Peel and devein the shrimp.
- Chop the green onions.
- Heat the oil over medium-high heat, then add the flour and whisk to form a roux. Lower heat to medium and continue whisking and stirring until the roux is the color of peanut butter.
- Add the green peppers, onion, and celery. Return heat to medium-high. Cook 5 minutes, stirring occasionally, then add the garlic and cook 2 minutes more.
- Stir in the Cajun seasoning.
- Heat stock and water in a separate pot until it steams. Slowly pour it into the roux mixture. Add salt and worcestershire sauce. Simmer for 30 minutes.
- Stir in the sausage and cook 5 minutes. Add the shrimp and cook yet another 5 minutes.
- Season with salt, pepper, and hot sauce to taste.
- Serve over plain white rice. Garnish with green onions and file powder.