• 1/3 Cup Canola Oil
• 4 Tbsp Butter
• 3/4 Cup Flour
• 4 Garlic Cloves, Minced
• 1 Cup Diced Onion
• 1 Cup Diced Green Pepper
• 1 Cup Diced Celery
• 4 Cups Chicken Stock
• 12-16oz Andouille Sausage, Sliced
• 1 Pound Shrimp, Peeled and Deveined, raw
• 1 Tbsp Cajun Seasoning
• 1/2 Tsp Garlic Powder
• 2 Tbsp Tomato Paste
• Salt, if Needed

Method-

In a heavy bottomed pot or Dutch oven, melt the butter with the oil. Stir in the flour and cook on medium to form a roux. Stir often over medium heat for 5-10 minutes being careful not to burn, should look similar in color to peanut butter. Add in the veggies and cook for 5 more minutes.

Increase heat to high and add in chicken stock and whisk until smooth. Bring to a simmer, stirring often. Add in shrimp, sausage, spices and tomato paste. Bring to a simmer, stirring often. Reduce heat and simmer for 30 minutes.