INGREDIENTS
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1/2 cup all-purpose flour
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1 pound andouille sausage, sliced
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1 (14.5-oz.) can diced tomatoes
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1 large onion, chopped
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1 large green bell pepper, chopped
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2 celery ribs, chopped
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4 garlic cloves, chopped
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3 bay leaves
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2 teaspoons Creole seasoning
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1/2 teaspoon dried thyme
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4 cups chicken broth
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3 pounds unpeeled, large raw shrimp, peeled and deveined
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1 bunch green onions, sliced
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1/4 cup chopped fresh flat-leaf parsley
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Garnish: sliced green onions