In a large pot with
Oil (1/2 cup)
, add the
All-Purpose Flour (1/2 cup)
. Stir and cook on medium-high heat for 10-15 minutes until the roux has turned to a chestnut brown.
Next add in the diced
Bell Pepper (1)
Celery (3 stalks)
. Mix and then add in the sliced
Andouille Chicken Sausages (13 oz)
, and sliced
Chicken (13 oz)
. Mix and cook for a further 15 minutes.
Pour in the
Beef Broth (6 cups)
Garlic (2 cloves)
and give everything a stir. Add the
Canned Diced Tomatoes (1 cup)
Bay Leaves (2)
Filé Powder (1/2 Tbsp)
Granulated Sugar (1 tsp)
Cajun Seasoning (1/2 tsp)
Dried Thyme (1/2 tsp)
and mix. Mix together and bring it to a slight boil.
While its coming up to a boil add the
Worcestershire Sauce (1 Tbsp)
Tabasco® Original Red Pepper Sauce (1 Tbsp)
and stir together.
Tomato Paste (1 Tbsp)
and mix. Place the lid on the pot and continue to cook for 45 minutes over medium heat. Stir every 10 minutes.
Raise the heat to medium-high and add the
Shrimp (1.5 lb)
and give it a stir. Season with
Salt (to taste)
Ground Black Pepper (to taste)
. Lower back down to medium heat. Continue to cook for 15 minutes with lid on.
Serve warm with rice in large bowls.