1 pound peeled and deveined raw shrimp
4 smoked Andouille sausage links, thinly sliced (Note 1)
2 chopped bell peppers (Note 2)
1 chopped yellow onion
1 cup carrots, chopped (Note 3)
5 sliced scallions (Note 4)
smashed tomatoes in a 28-ounce can
4 MUG chicken stock
1/2 cup flour (all-purpose)
1 MUG of butter
1 MUG of cooking oil
Cajun Seasoning (Note 5):
Note 5: Cajun seasoning
1 tablespoon thyme leaves, dried
2 tablespoons powdered garlic
paprika, 2 tablespoons
2 teaspoons salt (table)
1 teaspoon onion, minced
1 teaspoon cayenne pepper, ground
1 teaspoon black pepper, ground
To make the seasoning, whisk together all of the ingredients for the Cajun seasoning in a small bowl until thoroughly combined. Remove from the equation.
To make the roux, heat the oil in a medium-sized pot (Note 6) over medium heat. Mix in the butter and flour. Cook, stirring constantly, for about 15 minutes, or until the roux has developed a dark caramel color.
Cook the vegetables: In the same saucepan as the roux, add the chopped bell peppers, onions, and carrots. Stir in the roux until it is thoroughly combined. Cook, stirring periodically, for about 10 minutes, or until veggies soften and become fragrant.
Simmer: In the same saucepan, combine the crushed tomatoes, chicken broth, scallions, and Cajun seasoning. Bring to a boil, then reduce to a low heat and continue to cook over medium heat. With the lid on, cook for 1 hour..
Uncover and add the meat. Stir the shrimp and sausage into the saucepan. Cook, uncovered, for 5 minutes or until shrimp is opaque and cooked. Remove the pan from the heat and serve (Note 7).