Go Saints!! Creole
Adapted from (Just like your mawmaw's) Shrimp creole from The Trader Joe's Companion
- 1 lb Andoullie Sausage sliced or chopped
- 1/2 cup vegetable oil
- 1/2 cup flour
- 1/2 onion, chopped
- 1 green bell pepper, chopped
- 1 and 1/2 cups chopped celery
- 1 cup, carrot chopped
- 2 cloves garlic finely chopped
- 1/2 teaspoon dried thyme
- 2 cups vegetable stock (could use chicken)
- 1 cup dry white wine
- 1/4 teaspoon chili powder
- 2 cup chopped tomato
- 3 tablespoons tomato paste
Begin by making your roux. Using a flat bottomed pan over medium-low heat warm up the oil. Slowly add the flour and whisk together. Once the flour is Incorporated you need to continue to stir the mixture until it has turned a light brown (a color similar to peanut butter). This should take about 15 minutes. You can cook the roux for longer, my understanding is that the longer it cooks the more authentic it is.
Once you are satisfied with the roux add your onion, pepper, carrots and celery and cook for 5 minutes, until the veggies have softened.
Add the garlic, thyme, broth, wine, chili powder, tomato and tomato paste. Stir until the paste has dissolved and the entire soup is well blended. Allow everything to simmer for about 30 minutes. The creole will have thickened up a great deal, add as much extra liquid (stock or wine preferably) as you feel you need.
Once you have the consistency you want add the sausage and cook for about 10 more minutes.
We served ours the way they do at our favorite Louisiana style restaurant, with a scoop of rice on top, and we added a bit of Greek yogurt to the top because we put in extra chili powder and it was hot!! Stick to 1/4 teaspoon chili powder if you are adding spicy sausage!!