1 pound andouille sausage, sliced into ½ inch thick coins
2/3 cup vegetable oil
1 cup flour
2 bell peppers, diced
3 celery stalks, diced
1 onion, diced
1 jalapeno, diced
6 cloves garlic, minced
5 cups chicken stock
1 cup almond milk
1 14-oz can fire-roasted tomatoes
1 1/5 cups diced cooked chicken
1 cup chopped okra (can be fresh or frozen)
1 tablespoon cajun seasoning
1 teaspoon dried thyme
1/2 teaspoon cayenne
3 bay leaves
1 pound peeled and deveined raw shrimp
Salt and pepper
white rice, for serving
Optional toppings: thinly-sliced green onions and chopped fresh parsley
Heat a large Dutch oven or heavy pot over medium-high heat.
Add sausage coins in a single layer and cook for 2 minutes per side, until lightly browned. Transfer the sausage to a clean plate and set aside for later.
Add the oil to the pot and whisk in flour until combined. Continue to cook, stirring constantly, until the mixture reaches a dark brown color (similar to milk chocolate), about 20 minutes. This is called a roux. Pay close attention as it cooks, adjusting the heat and making sure it doesn’t burn.
Once the mixture (roux) reaches the milk chocolate color, stir in the bell peppers, celery, jalapeno and onion. Continue to cook for approximately 5 minutes, stirring every 20 seconds, until the vegetables are soft.
Add in the garlic and cook for 1 more minute, stirring constantly.