INGREDIENTS
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1/2 cup peanut oil
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1/2 cup all-purpose flour
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1 cup chopped sweet onion
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1 cup chopped green bell pepper
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1 cup chopped celery
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2 teaspoons Creole seasoning
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2 teaspoons minced garlic
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3 (14-oz.) cans low-sodium chicken broth
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4 cups shredded cooked chicken
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1/2 pound andouille sausage, cut into 1/4-inch-thick slices
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1 1/2 cups frozen black-eyed peas, thawed
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1 pound peeled, large raw shrimp (1 6/20 count)