Shrimp and Sausage Creole

Try this. It's good.

1 lb. peeled raw shrimp
1 lb. andoulle sausage (or good smoked sausage), sliced
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped green pepper
3 cloves of garlic, minced
3 Tbsp. butter
3 Tbsp oil
5 Tbsp. flour
1 large can chopped tomatoes in sauce
2 cups hot water

1 Tbsp. chili powder
1/4 teaspoon cayenne
3 bay leaves
1 Tbsp. sugar
1/2 tsp thyme
salt and pepper
3 thin slices of lemon

Chopped green onion and parsley

Heat a deep skillet or stock pot, add the butter and oil, then the shrimp. Cook about three minutes until pink and remove with a slotted spoon. Add the sausage, cut side down, and brown on both sides. Remove. Add the flour to the remaining oil and cook, stirring constantly, about two minutes, to make a light brown roux. Add the bell pepper, onions, and celery, stir, and cook another two minutes.

Add the tomatoes and water, and scrape all the good stuff off the bottom of the pot. Add the remaining ingredients, stir, and cover. Cook over medium heat for about 15 minutes. Add the sausage back to the pot and cook another 15 minutes. Uncover, add the shrimp and heat through. Stir in the green onion and parsley. Serve with rice.