lb.
large fresh shrimp, peeled and deveined (thawed, if frozen)
1/2
12-oz.
pkg. smoked sausage
1/4
cup
vegetable oil
1/4
cup
all-purpose flour
1
medium onion, chopped
1
medium green bell pepper, seeded and chopped
2
cloves garlic, minced
1
32-oz.
carton chicken broth
1
14.5-oz.
can diced tomatoes
1/4
tsp.
salt
1/2
tsp.
ground red pepper or cayenne
Hot cooked rice
Directions
Coat grill rack with nonstick cooking spray. Preheat grill to medium. Grill shrimp and sausage 3 to 5 minutes or until shrimp turn pink and sausage is browned. Slice sausage and remove tails from shrimp; set aside.
Heat oil in Dutch oven over medium heat. Add flour and whisk constantly until roux is dark caramel color (about 12 minutes). Reduce heat to low; add onion, bell pepper and garlic; sauté 3 minutes or until tender.
Add broth gradually, stirring until blended. Stir in tomatoes, salt and pepper. Bring to boiling; cover and simmer 30 minutes, stirring occasionally.
Add shrimp and sausage and cook 5 minutes more. Serve over rice, if desired.
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