Step 1
In a large, deep skillet over medium-low heat, melt
butter, then add flour. Cook, stirring constantly, until
dark caramel colored, about 10 minutes.
Step 2
Add onions, peppers, and celery, and stir until
softened, about 5 minutes more. Stir in garlic and
sausage, then season with Cajun seasoning, salt, and
pepper. Stir in bay leaf, diced tomatoes, and chicken
broth and bring to a boil. Reduce heat to low and
simmer until thickened, stirring occasionally, about 1
hour.
Step 3
In the last 10 minutes of cooking, add shrimp. Once
shrimp is pink and cooked through, taste and adjust
seasonings. Stir in green onions, reserving some for
garnish.
Step 4
Serve spooned on top of white rice.
Never had these before, but it was a total hit! Saw my hubby sneak another one after finishing the first!
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My man is totally obsessed with this dish. He’s on my case to whip it up weekly.
Blackened iron, make it shine with these 2 ingredients: you have them at home
BETTER THAN TAKEOUT FRIED RICE
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MOM’S FAMOUS CREAM PUFFS
These are eaten and I get a crumb; they never survive a minute out of the oven.









