4 tbsp organic butter
1/4 cup organic all-purpose flour
1 small yellow onion
1 medium green bell pepper, coarsely chopped
2 celery ribs, coarsely chopped
4 cloves of garlic minced
1 lb andouille sausage, sliced into 1/2" pieces
1 tbsp Briggs True Cowboy Cajun Seasoning
2 Bay Leaves
15 oz. can fire-roasted diced tomatoes
4 cups organic chicken broth
1 lb gulf shrimp, peeled and deveined
1 lb lump crab meat
3 green onions, sliced
cooked white rice
1In a large, skillet over medium-low heat, melt the butter, then add organic flour. Cook, stirring constantly, until dark caramel-colored, about 8-10 minutes.
2Add onions, peppers, and celery, and stir until softened, about 5 minutes more. Stir in garlic and sausage, then season with Briggs True Cowboy Cajun seasoning. Stir in bay leaves, diced tomatoes, and chicken broth and bring to a boil. Reduce heat to low and simmer until thickened, stirring occasionally, about 1 hour.
3In the last 10 minutes of cooking, add shrimp and lump crab meat. Once shrimp is pink and cooked through, taste and adjust seasonings. Stir in green onions, or garnish it with them.
4Serve on top of white rice and enjoy.