Ingredients
1/2
cup peanut oil
1/2
cup Gold Medal™ all-purpose flour
1
cup chopped sweet onion
1
cup chopped green bell pepper
1
cup chopped celery
2
teaspoons Creole seasoning
2
teaspoons finely chopped garlic
5 1/4
cups Progresso™ reduced sodium chicken broth (from two 32-oz cartons)
4
cups shredded cooked chicken
1/2
lb andouille sausage, cut into 1/4-inch slices
1 1/2
cups frozen black-eyed peas, thawed
1
lb uncooked extra-large (16 to 20 count) shrimp, peeled (tail shells removed), deveined
Preparation
In 4- to 6-quart Dutch oven, heat oil over medium-high heat. Gradually stir in flour with whisk; cook 5 to 7 minutes, stirring constantly, until flour is chocolate colored. (Do not burn mixture.)
Reduce heat to medium. Stir in onion, bell pepper, celery, Creole seasoning and garlic. Cook 3 minutes, stirring constantly. Gradually stir in broth. Add chicken, sausage and black-eyed peas. Heat to boiling over medium-high heat; reduce heat to low. Simmer 20 minutes, stirring occasionally.
Stir in shrimp; cook 5 minutes or just until shrimp are pink.
