Shrimp And Andouille Gumbo

• 1 cup vegetable oil
• 1 cup all purpose flour
• 2 cups onions chopped
• 1 cup green bell pepper chopped
• 1 cup celery chopped
• 3 bay leaves
• 1 1/2 tablespoons kosher salt
• 1 tablespoon pepper
• 3 tablespoons creole seasoning
• 1 teaspoon cayenne pepper
• 6 cups shrimp stock basic
• 1 1/2 pounds Johnsonville Andouille Rope Sausage sliced into 1/2 inch slices
• 2 pounds shrimp 16/20, peeled, deveined and no tails, use the tails in the stock

1. In a large Dutch oven on the stovetop, heat oil. Gradually add flour to form a roux, stirring continuously as to not burn. When it reaches the color of chocolate, add onion until transparent, about 5 minutes. Add bell pepper and celery, and continue to cook in the roux until softened, about 4 minutes. Stir in the seasoning.
2. Add the stock slowly. Add the Andouille and stir. Bring to a boil and simmer for 30 minutes. Stir in shrimp and continue to simmer for an additional 5-10 minutes.

vegetable oil, flour, onions, green bell pepper, celery, bay leaves, kosher salt, pepper, creole seasoning, cayenne pepper, shrimp, sausage, shrimp

Taken from www.yummly.com/recipe/Shrimp-and-Andouille-Gumbo-2342363 (may not work)