Prepared in a heavy cast iron for a perfectly toasted roux and caramelized sausage edges.
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Place the cast iron skillet over medium heat and brown the sliced andouille sausage until the edges are crispy and caramelized; remove sausage and set aside, leaving the rendered fat in the pan.
Add the vegetable oil to the skillet fat and whisk in the flour to begin the roux.
Stir the roux constantly for 15-20 minutes until it reaches a deep chocolate brown color, being careful not to let it burn.
Immediately add the onion, bell pepper, and celery (the 'Holy Trinity') to the dark roux to stop the cooking process, sautéing until softened.
Stir in the minced garlic, Cajun seasoning, and thyme, cooking for 1 minute until fragrant.
Slowly whisk in the chicken stock a little at a time to ensure a smooth consistency, then bring to a low simmer.
Add the browned sausage back into the skillet and simmer for 20 minutes to allow flavors to meld and the liquid to thicken.
Stir in the shrimp and cook for 3-5 minutes until pink and opaque, then garnish with parsley and serve over white rice.
