Shrimp and Sausage in a Butter Roux Gravy

1-1.5 sticks of butter

3-5 links diced smoked sausage

3-4 lb peeled shrimp

Tobasco hot sauce

Worcestershire Sauce

1 heaping tsp of jarred roux

1 onion

1 diced bell pepper

1 can of rotel

1 head of garlic diced

red pepper

salt

black pepper

1 tsp garlic powder

1 tsp onion powder

dash or two of crawfish boil seasoning (about a tsp)

1 tsp basil

1 bay leaf

A few dashes of Old Bay seasoning

1 tbsp of dried parsley or 1/4 cup fresh parsley diced

water as needed

Brown your sliced sausage for 15-20 minutes or until browned well on a medium/high heat. Add in Worcestershire sauce and Tobasco sauce while browning.
Add onion and bell pepper and cook until wilted.
Add in rotel. Cook for a few minutes.
Add in garlic and cook for a few minutes.
Once veggies are browned, add your in 1 heaping tbsp of roux and then butter. Cook until roux is dissolved. Add water in a little at a time to dissolve everything together to make the gravy.
Season with red pepper, black pepper, garlic powder, onion powder, bay leaf, basil, crawfish boil seasoning and salt to taste. Add in a few dashes of Old Bay seasoning.
Drop your shrimp in and finish with parsley. Cook for only a few more minutes and then either turn your stove off or on a low simmer so that your shrimp wont shrink too much.
Enjoy!