Prep 15 mins
Cook 30 mins
I found this recipe on the kraftfoods.com website back when I was pregnant with my first baby and I decided to give it a try. With a few of my own additions it instantly became a favorite comfort food of mine and it was a big hit with my inlaws, who now have it at least once a month!
- 1⁄2 cup butter
- 1⁄2 cup flour
- 2 cups celery
- 1 1⁄2 cups carrots
- 32 ounces chicken broth
- 1 (16 ounce) can diced tomatoes, drained
- 2 (4 ounce) cans diced green chilies
- 1 bay leaf
- 1⁄2 teaspoon ground thyme
- 2 lbs raw shrimp, peeled and deveined
- 2 smoked sausage or 2 kielbasa, sliced
- salt and pepper (to taste)
- In a large pot (preferrably a stock pot) melt butter, then when butter is melted, add flour and stir until golden in color.
- Add in fresh vegetables and thyme and stir until vegetables are coated with flour.
- Add chicken broth, tomatoes, chilies, and bay leaf.
- Let simmer until veggies become fork tender (about 10 minutes).
- Add in sliced sausage and cook for an additional 5 minutes.
- Add shrimp and cook until shrimp is pink (about 2 minutes).
- Remove from heat and add salt and pepper to taste.
- Serve over white rice. This tastes exceptionally good over Jasmine rice too!
First off, trust that the 14 cans of diced tomatoes is a typo. I used only one and it worked out fine. A very tasty quick variety dish, but feel a true cajun taste can only be acquired by much longer cooking time. I added a dash of creole seasoning, along with some chopped green peppers and spring onions that I had. It was good and we will use it again. Thanks for posting it.