SHRIMP AND SAUSAGE GUMBO

Ingredients

• 1 pound raw shrimp peeled and deveined
• 4 links smoked Andouille sausage about 12 ounces, sliced
• 2 bell peppers red and orange, chopped
• 1 yellow onion chopped
• 20 baby-cut carrots chopped (about 1 cup)
• 5 scallions sliced
• 28 ounce can crushed tomatoes
• 4 cups chicken broth

For the roux:

• 1/2 cup all-purpose flour
• 1/4 cup butter
• 1/4 cup canola oil

For the cajun seasoning mix:

• 1 tablespoon dried thyme
• 2 teaspoons garlic powder
• 2 teaspoons paprika
• 2 teaspoons salt
• 1 teaspoon dry minced onion
• 1 teaspoon cayenne
• 1 teaspoon black pepper

Instructions

1. Assemble the cajun seasoning: Combine and mix the cajun seasoning ingredients in a small bowl. Set aside.
2. Make the roux: Heat canola oil in a large pot or dutch oven (at least 5 quarts) over medium heat. Add butter and flour. Cook until the roux turns into a dark caramel color, about 15 minutes, stirring constantly.
3. Cook the vegetables: Add chopped bell peppers, onions, and carrots to the pot with the roux. Stir until well mixed with the roux. Cook until the vegetables soften and become fragrant, about 10 minutes, stirring occasionally.
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