Ingredients
1 cup all purpose flour
1 cup chopped celery
1 cup vegetable oil
1 cup chopped onion
1 cup chopped green bell pepper
1/2 tablespoon cayenne pepper
2 fresh jalapenos deveined, seeded, and chopped
6 garlic cloves, minced
1 teaspoon dried thyme
3 bay leaves
3 links kountry boys pico de gallo sausages (about 16 ounces), thinly sliced
2 quarts canned low-salt chicken broth or vegetable broth
1 tablespoons Creole, Cajun, or Old Bay seasoning
2 lbs. uncooked large 21-30 shrimp, peeled, deveined
Preparation
Sprinkle flour over bottom of heavy large pot add oil. Stir mixture constantly over medium-low heat until roux turns mahogany brown (do not allow to burn), about one hour. Add onion celery,and bell pepper and sauté until tender, about 7 minutes. Add garlic, thyme and bay leaf; stir 1 minute. Add cayenne and jalapenos. Add sausages and sauté until brown, breaking up with back of spoon, about 5 minutes, then add browned flour. Add broth and Creole seasoning. Bring to boil. Reduce heat, cover and simmer 45 minutes to blend flavors, stirring frequently. Add shrimp a simmer on lowest level for 10 minutes
