• 1/3 Cup Canola Oil
• 4 Tbsp Butter
• 3/4 Cup Flour
• 4 Garlic Cloves, Minced
• 1 Cup Diced Onion
• 1 Cup Diced Green Pepper
• 1 Cup Diced Celery
• 4 Cups Chicken Stock
• 12-16oz Andouille Sausage, Sliced
• 1 Pound Shrimp, Peeled and Deveined, raw
• 1 Tbsp Cajun Seasoning
• 1/2 Tsp Garlic Powder
• 2 Tbsp Tomato Paste
• Salt, if Needed

Method:

In a heavy bottomed pot or dutch oven, melt the butter with the oil. Stir in the flour and cook on medium to form a roux. Stir often over medium heat for 5-10 minutes being careful not to burn, should look similar in color to peanut butter. Add in the veggies and cook for 5 more minutes.

Increase heat to high and add in chicken stock and whisk until smooth. Bring to a simmer, stirring often. Add in shrimp, sausage, spices and tomato paste. Bring to a simmer, stirring often. Reduce heat and simmer for 30 minutes.

• 1 Large Jalapeño, Seeded and Minced
• 1 Medium Yellow Onion, Diced
• 2 Tbsp Olive Oil
• 1 Tsp Cumin
• 1 Tsp Chili Powder
• 1 Tsp Garlic Powder
• 1 15.5 oz Can Black Beans, Rinsed
• 1 14.5 oz Roasted Diced Tomatoes
• 6 Eggs
• 1/2 Cup Shredded Colby Jack Cheese

Method-

Sautee the jalapeño, onion and olive oil in a large skillet until tender 5-7 minutes. Add seasonings, bean and the tomatoes with the juice. Reduce to a very low simmer and cook until most of the liquid is out 7-10 more minutes. Make 6 divots in the mixture with a spoon and crack the eggs into the depressions. Place the whole skillet into the oven and bake at 425 degrees for 10 minutes and top with cheese. Return to the oven to melt the cheese.

Serve with tortillas and enjoy!