A rich, skillet-cooked Cajun stew featuring a deep dark roux, aromatic holy trinity vegetables, spicy halal smoked turkey sausage, and tender shrimp.
Technique to learn
Cooking equal parts fat and flour over steady medium heat to transform starches into a deeply nutty, dark thickening base.
Step 1: Melt unsalted butter in a deep heavy skillet over medium heat, then whisk in all-purpose flour continuously for 12 to 15 minutes until it reaches a dark chocolate brown colour.
Step 2: Add the diced green bell pepper, yellow onion, and celery directly into the roux and sauté for 5 minutes until soft.
Step 3: Stir in the minced garlic and Cajun seasoning, cooking for 1 minute until highly aromatic.
Step 4: Slowly pour in the chicken broth while whisking constantly to incorporate the roux without forming lumps.
Step 5: Add the sliced smoked turkey sausage, reduce heat to medium-low, and simmer uncovered for 10 minutes until gravy thickens.
Step 6: Fold in the raw shrimp and simmer for 4 to 5 minutes until pink and tender.
Step 7: Remove skillet from heat and serve hot over cooked white rice.
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