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1
Roux: start w/ 1 cup of oil and flour
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2
If gets dark start over!
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3
Add chopped veggies to hot roux until thick mass forms-set aside.
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4
Boil shrimp shells to start soup broth. Strain broth into large pot. Add chicken broth or fish broth.
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5
Saute sausage in fry pan. (Cotechino +) I use polish sausage and/or chorizo. Once browned, set aside or add to broth.
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6
Saute cut okra in juice from sausage. Add olive oil if necessary. Cut the slime with lemon juice & balsamic vinegar. Add tomatoes (1-3 lg.) and simmer slowly until there is no slime. Add to broth.
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7
Add roux mix and sausage to broth. Start simmering soup.
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8
Add following seasonings to your taste:
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9
Worcestershire sauce 2 tbsp;
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10
bay leaves-2/3;
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11
Lemon slices 2-3;
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12
cloves, both ground and whole;
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13
thyme;
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14
red pepper
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15
black pepper
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16
ground or fresh ginger
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17
nutmeg, allspice, cinnamon
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18
2-3 tbsp of brown sugar
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19
splash of white wine
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20
whatever hot pepper sauce you like- 3-4 splashes
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21
Simmer 2-3 hrs
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22
Add crabs or crab meat, scallops last 10 minutes.
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23
When soup is boiling, Add shrimp at end and cook three minutes.
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24
Turn off soup and add file'. Stir and look for lines formed by file'
