1/2 C all-purpose flour
1 lb andouille sausage, sliced
1 14.5 oz. can diced tomatoes
1 large onion, chopped
1 large green bell pepper, chopped
2 celery ribs, chopped
4 cloves garlic, chopped
3 bay leaves
2 tsp Creole seasoning
1/2 tsp dried thyme
4 C chicken broth
3 lbs large raw shrimp, peeled, deveined
1 bunch green onions, sliced
1/4 C fresh flat-leaf parsley, chopped
Preheat oven to 400 F degrees.
Sprinkle flour in a 9 inch cast-iron skillet.
Bake 10 to 15 minutes or until golden brown, stirring once. Cool for 10 minutes.
In a large stock pot, or Dutch oven, cook sausage over medium heat, stirring occasionally, until browned.
Drain on paper towels.
Place sausage in a 6 quart crock pot. Add tomatoes, onion, bell pepper, celery, garlic, bay leaves, Creole seasoning, and thyme.
Whisk browned flour and broth until smooth. Pour into crock pot.
Cook on high for 5-6 hours.
Stir in shrimp, green onions, and parsley.
Increase to high and cook an additional 30 minutes.
Discard bay leaves and serve.