1 cup onions, chopped 3/4 cup green bell peppers, chopped 1/2 cup celery, chopped 1 bay leaf 1 teaspoon salt 1/2 teaspoon cayenne pepper 1/2 teaspoon black pepper 1/2 teaspoon dried thyme 1/4 teaspoon dried oregano 1/3 cup vegetable oil 1/3 cup gf flour 1 garlic clove, minced 3 cups gf fish or chicken stock 1/2 pound andouille sausage* 1/2 pound shrimp, peeled and deveined 1 pound cooked chicken, cut into 1" pieces
In a medium bowl, combine onions, peppers and celery. In a small bowl, combine bay leaf, salt, cayenne, pepper, thyme and oregano. Heat oil in a large skillet over medium-high heat. Add flour gradually, stirring constantly. Cook for about 2-3 minutes until flour turns a brown color. Stir in half of the vegetable mixture. Cook for 1-2 minutes and add remaining vegetable mixture. Stir in seasoning mixture and cook 1 minute more. Add garlic, cooking and stirring for 1 minute. Remove from heat. In a stockpot, bring stock to a boil. Add vegetable mixture by spoonfuls to stockpot, stirring after each addition. Add sausage and boil for 15 minutes. Reduce heat and simmer for 10 minutes, stirring frequently. Add shrimp and chicken and cook until shrimp are pink, about 1-2 minutes. Discard bay leaf and serve over rice.
For andouille sausage: 1-1/2 pound ground pork 1/2 Tablespoon cayenne pepper 1-1/2 teaspoons salt 1/4 teaspoon ground thyme 1/2 teaspoon ground mace 1/8 teaspoon ground cloves 1/2 teaspoon ground allspice 1 teaspoon ground marjoram 1/4 cup onion, minced 2 garlic cloves, minced Combine all ingredients and refrigerate overnight.