Read instructions all the way through before beginning.

Heat your large saucepan over medium heat.

While it is heating, slice the sausage links into ½-3/4 inch slices.

Add your oil to the pan, then add in the sausages. Cook, stirring occasionally until the sausages are browned.

Remove sausages from the pan and set aside.

Now, you want about ⅓ cup of oil in the pan. Some of this will be from the oil you added, and some fromthe sausage rendering. If you need to add more, do it at this point.

Sprinkle you flour over the top. Mix and cook for about 3-5 minutes.

Add in your onions, celery, and bell peppers. Continue to mix another 3 minutes.

Pour in your stock, tomatoes, cajun seasoning, thyme, black pepper, cooked sausage, and ½ teaspoon salt. Mix, stirring occasionally, until it has cooked for about 10 minutes. Taste and adjust seasoning to your preference. You may need more cajun seasoning, salt or pepper. Only add these after it has cooked for the 10 minutes.

For the shrimp you have 2 options for cooking. The one I used was cooking them separately in a nonstick skillet. Heat about 2 tablespoons of oil in the skillet over medium heat until it is good and hot. Add your shrimp to the skillet. Sprinkle generously with cajun seasoning. Seafood cooks fast, so I only do them for about 1-2 minutes per side. Remove from pan. The second method is to throw them directly in the simmering gravy. Let them cook about 3-4 minutes at the end of the cooking time. You choose the method you prefer! You can't go wrong.

Spoon your creole shrimp sausage over your rice. If you have cooked the shrimp separately add it on the top now.

Now, sit back and enjoy. You deserve it!