Ingredients
1/4 cup oil and flour for roux
1-2 onions, small dice
1 green bell pepper, small dice
2 stalks celery, small dice
3-4 cloves garlic, minced
2 cans of petite diced tomatoes
1 box reduced sodium beef broth
1 box reduced soduim chicken broth
1-2 cans of black/red/kidney beans, drained
protien of choice (we usually used a pound of smoked sausage links cut into bite sized pieces, but people also like shrimp and or chicken in it)
1 cup rice
Tony Chachere's Creole seasoning, dried thyme, black pepper, 2-3 bay leaves, hot sauce, liquid smoke to taste
Directions
In a large dutch oven
If you want a dark roux, start cooking the flour and oil to get it about 80% to the darkness you're looking for. Then sauté the onions, peppers, celery, and sausages along with the Cajun seasoning (to taste) in the roux until everything is browned as you like it.
ALETERNATELY, add the oil, the vegetables, cajun seasoning (except the garlic) and protein to brown to the desired point. Then sprinkle the flour over everything and cook off the rawness in the flower for a couple of minutes.
Regardless of which way you it, now cook the mined garlic until it becomes fragrant.
Add the rest of the seasonings to taste.
Incorporate the broths, tomato, beans, rice and the rest of the seasonings.
Cover and simmer for at least 30 minutes. Check for seasoning.
note: some people prefer to cook the rice separately and add it to the stew when serving. I'm fine with the one pot meal approach. You can also leave the rice out if you want to make ahead and let it simmer on the stove for a few hours. Then cook the rice separately or add it for the last 30ish minutes.