4 Tbsp. Butter, Melted
1/4 Cup Flour
2 Tbsp. Vegetable Oil
2 Garlic Cloves, Minced
1 Yellow Onion, Diced
1 Large Green Pepper, Diced
1 Can Diced Tomatoes with Juice
2 Cups Seafood Stock
1 Cup Chicken or Vegetable Stock
1 Tbsp. Chef Ron Lock’s Cajun Seasoning
2 Bay Leaves
1 Tbsp. Basil
1/2 lb. Smoked Sausage, Andouille Sausage or Polska Kielbasa
1 lb. Shrimp, peeled, de-veined, cleaned (you can use pre-cooked shrimp


In a small saute pan, melt 4 Tbsp. butter. Once melted, add your flour and whisk continuously. Cook 3-5 minutes and set aside. This makes your roux.

In a large sauce pot or dutch oven add your vegetable oil. Once hot, add your garlic. Saute for about 30 seconds. Add the onion and green pepper. Saute for about 5 minutes, or until translucent. When the onion and green pepper are ready, add your can of tomatoes and stir. Once warm, add your roux and stir.
Add your stock and spices. Bring to simmer and then add your sausage and shrimp. When simmering again, lower heat and let cook for at least an hour. Serve in a bowl with corn bread or a biscuits, or white rice

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