Ingredients:

  • 1 cup (225g) all-purpose flour
  • 1 cup (235ml) unsalted butter
  • 1 large (150g) yellow onion, diced
  • 2 stalks (100g) celery, diced
  • 1 large (150g) green bell pepper, diced
  • 4 cloves (20g) garlic, minced
  • 2 bay leaves
  • 1 lb (450g) andouille sausage, sliced into rounds
  • 2 lbs (900g) large shrimp, peeled and deveined
  • 8 cups (1.9L) chicken stock (low sodium)
  • 1 tbsp (15g) cajun seasoning
  • 1 tsp (5g) dried thyme
  • 1/2 tsp (3g) cayenne pepper
  • salt to taste
  • black pepper to taste

Instructions:

  1. Melt the butter. Place your Dutch oven over medium low heat and melt the 1 cup of unsalted butter until it bubbles gently.
  2. Whisk in the flour. Gradually add the all purpose flour, whisking constantly. Cook for 15-20 minutes until the mixture smells like toasted nuts and shifts to a dark, mahogany chocolate hue. Note: Do not leave the pot for even ten seconds here.
  3. Brown the sausage. Add the sliced andouille sausage to the roux. Stir for 3-5 minutes until the edges are browned and the fat renders.
  4. Sauté the trinity. Toss in the diced onion, celery, and green bell pepper. Sauté until the vegetables are translucent and softened, ensuring the roux coats every piece.
  5. Add the garlic. Stir in the minced garlic and cook for 1 minute until it becomes fragrant.
  6. Build the base. Slowly pour in the chicken stock, whisking as you go to ensure no lumps form.
  7. Season the pot. Stir in the cajun seasoning, dried thyme, cayenne pepper, and bay leaves.
  8. Simmer. Bring to a boil, then reduce heat to low. Simmer for 60-70 minutes until the broth is rich and slightly thickened.
  9. Integrate the shrimp. Stir in the peeled and deveined shrimp. Cook for 5-7 minutes until they turn opaque and curl into a C shape.
  10. Final Seasoning. Taste the broth and add salt and black pepper as needed. Remove the bay leaves before serving.