2

lbs

unpeeled, large fresh shrimp

2

(32-ounce) containers chicken broth

1

lb

andouille or smoked sausage, cut into 1/4-inch slices

Vegetable oil

1

cup

all-purpose flour

1

medium onion, chopped

1

green bell pepper, chopped

3

celery ribs, sliced

3

garlic cloves, minced

2

bay leaves

2

tsp

Creole seasoning

1/2

tsp

dried thyme

1

Tbs

Worcestershire sauce

2 to 3

tsp

hot sauce

1/2

cup

chopped green onions

Hot cooked rice

1

Peel shrimp, reserving shells, and devein, if desired. Set meat aside.

2

Combine shrimp shells and chicken broth in a large Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes. Pour mixture through a wire-mesh strainer into a bowl, discarding shells. Set broth aside, and keep warm.

3

Cook sausage in a Dutch oven over medium heat until browned. Remove sausage; set aside. Measure drippings, adding enough oil to measure 1/2 cup. Cook oil mixture and flour in Dutch oven over medium-low heat about 35 to 40 minutes, whisking constantly, until roux is chocolate colored.

4

Stir in onion and next 3 ingredients; cook 7 minutes or until vegetables are tender, stirring often. Gradually stir in warm broth; bring mixture to a boil. Stir in bay leaves and next 4 ingredients; reduce heat, and simmer, uncovered, 50 minutes, stirring occasionally.

5

Stir in shrimp, sausage, and green onions; cook 5 to 7 minutes or until shrimp turn pink. Discard bay leaves. Serve over hot rice.