Copyright 2002 Blacks Culinary

In a large deep walled frying pan heat the oil to a shimmer. Using a wooden spoon incorporate the all- purpose flour. Reduce heat to Med-low and brown the flour, stirring constantly, till it reaches a medium brown color resembling peanut butter. Remove from the heat and add just the juice from the can of diced tomatoes to quickly stop the “roux” from cooking. Mix well and set aside. In a large stock pan or Dutch oven add 1 Tblsp of olive oil. Heat to a shimmer. Add the sausage and saute till browned on both sides. Remove to a plate reserving the seasoned oil in the pan. Add the celery, bell pepper and onion. Sauté till the onion is translucent. Add the minced garlic, creole seasoning, red pepper, cayenne and bay leaves. Continue to sauté for an additional 2 minutes till the garlic and the spices become fragrant. Add the sausage, the reserved roux and tomatoes. Mix well to incorporate the vegetables. Add 2 cups of the shrimp stock and mix well. Add additional shrimp stock till you achieve the desired consistency. The gravy should be thick enough to stay on top of the rice when serving but not too thick. Add the liquid smoke here or a bit of Worcestershire (if desired). Bring to a boil and reduce to a simmer. Simmer uncovered for 20 minutes stirring frequently. Add additional stock as needed to maintain the desired consistency. After 20-25 minutes (or when the gravy has developed in flavor) add the shrimp. Return to a boil and reduce to a simmer. Cook for an additional 7-10 minutes or till the shrimp is done. Just before the shrimp is done add the fresh chopped parsley. Serve over steamed white rice, top with diced green onion.

2 Bay Leaves 1/2 Tsp Red Pepper Flakes Pinch of Cayenne (as desired for heat) 1 Tsp Chicken Bouillon 1 Tblsp Creole Seasoning 1/2 Tsp Liquid Smoke (optional) 1/4 Cup Fresh Parsley (chopped) 3 Green Onions (diced for topping)