1/2lb.Andouille sausage - cut into 1/4-inch rounds
1/2cupchopped green onion tops
1Tfresh sage - minced
1Tfresh thyme - minced
1lbmedium shrimp - shelled & deveined
3cupscooked white rice
In a large soup pot, heat oil over med-low heat. Gradually add in flour and stir, not allowing the mixture to burn. Let it cook until it's light brown, stirring, about 10 minutes. Pour in the broth and mix until blended.
In a non-stick skillet over medium heat, add 1 tablespoon of oil and heat until hot. Add celery, garlic, green pepper, onion, and green onion tops, and cook until vegetables are tender.
To the roux-thickened broth add the stewed tomatoes, chorizo, herbs, salt, black pepper and the vegetables.
Add 4 cups of water and heat to boiling. Reduce heat to low and simmer, uncovered, for 40 minutes. Skim off any fat that comes to the surface.
Add the shrimp and cook, uncovered, for 5 minutes or until the shrimp turn opaque.
Serve with a simple green salad. Enjoy a Chenin Blanc or dry Riesling or opt for a pale ale.