Ingredients
1/2 C. AP flour
1 lb. andouille sausage, sliced
1 (14 oz.) can of diced tomato
1 lg. onion, chopped
1 lg. green bell pepper, chopped
2 celery ribs, chopped
4 garlic cloves, chopped
3 bay leaves
2 tsp. Creole seasoning
1/2 tsp. dried thyme
4 C. chicken broth
3 lb. large shrimp, peeled and deveined
1 bunch green onions, sliced
1/4 C. flat-leaf parsley, chopped
Garnish: sliced green onions
Preparation
1.) Preheat oven to 400. Sprinkle flour in a 9-in. cast-iron skillet. Bake 10 to 15 minutes or until brown, stirring once. Cool 10 minutes.
2.) Meanwhile cook sausage in a dutch oven over medium heat , stirring occasionally, 5 minutes until browned. Drain on paper towels. Place sausage in a 6-qt. slow cooker; add tomatoes and next 7 ingredients.
3.) Whisk together brown flour and stock until smooth. Pour into slow cooker. Cover and cook on HIGH for 5 to 6 hours. Stir in shrimp, green onions and parsley. Cover and cook on HIGH 30 minutes, stirring once. Discard bay leaves.
4.) Serve with herbed rice (rice with parsley)
