Inspired By: Southern Living
Heat 1/2 cup peanut oil in a dutch oven over medium heat. Gradually whisk in 1/2 cup all purpose flour-mix constantly until the flour is chocolate brown. Be careful not to burn!
Reduce your heat to medium low and stir in 1 cup chopped sweet onion, 1 cup chopped green bell pepper, 1 cup chopped celery, 2 teaspoons creole seasoning, and 2 teaspoon minced garlic. Cook for about 3 minutes.
Gradually stir in 14 ounces low sodium chicken broth. Then add 1/2 lb andouille sausage(cut into 1/4 inch slices) and 1 & 1/2 cup frozen(thawed) blackeyed peas. Increase heat and bring to a boil. Reduce heat to low, simmer for about 20 minutes. Stir occasionally.
Add 1lb peeled large raw shrimp and cook for another 5 minutes. Serve over rice and enjoy!