Categories: Soups

Ingredients

• 1/2 cup olive oil
• 1/2 cup all-purpose flour
• 1 cup sweet onion, chopped
• 2 cups celery, chopped
• 2 tsp. creole seasoning
• 2 tsp garlic, minced
• 3 (14-oz.) cans chicken broth
• 4 cups chicken, cooked & shredded
• 1/2 lb. andouille sausage, cut into 1/4 inch -thick slices
• 1 1/2 cups black-eyed peas, frozen and thawed
• 1 lb. large raw shrimp, (16-20 count)

Directions

1. Heat oil in a large dutch oven over medium-high heat; gradually whisk in flour and cook, whisking constantly; 5-7 minutes or until flour is chocolate colored.

2. Reduce heat to medium. Stir in onion and next three ingredients, cool stirring constantly, 3 minutes. Gradually stir in chicken broth; add chicken and next two ingredients; increase heat to medium high, and bring to a boil; reduce heat to low, and simmer, stirring occasionally, 20 minutes. Add shrimp, and cook 5 minutes or just until shrimp turns pink.

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