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