3 to 3 ½cups gluten free chicken broth or a mixture of GF chicken broth/shrimp stock
salt, black pepper and cayenne pepper to taste, optional
Prepare the Trinity Roux in a deep cast iron skillet or Dutch oven.
While the roux is cooking, season the shrimp and set aside.
Slice the sausage and set aside. (You can also brown it lightly if you want to, then set it aside to cool.)
Rinse and chop the potatoes and set aside.
When the roux is ready, add the prepared corn Maque choux, sausage, potatoes and 3 cups of the GF chicken broth.
Stir to incorporate.
Cook for 30 to 40 minutes, or until the potatoes are tender.
Add the seasoned shrimp to the skillet or pot. Cook for an additional 5 minutes. Remove from heat.
Taste before you add any additional seasonings at ALL to the pot. The corn Maque choux is highly flavored, as is the seasoned shrimp. Only after you taste it, you might want to add salt, black pepper and cayenne pepper to taste.