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1
In a heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
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2
Add the flour, stirring slowly and constantly, and cook to a medium-brown roux, about 30 minutes.
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3
Add the onion and bell pepper and stir to combine.
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4
Cook until the vegetables have wilted and are lightly golden, about 5 minutes.
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5
Add the water and tomato paste and stir to combine.
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6
Season with salt and pepper.
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7
Bring to a boil over high heat.
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8
Decrease the heat to low and cover.
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9
Simmer, stirring occasionally, until flavorful and thickened, 1 1/2 to 2 hours.
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10
Add the shrimp and crabmeat and stir to combine.
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11
Continue cooking over very low heat until the shrimp are cooked through, an additional 10 minutes.
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12
Season with hot sauce and stir in the file powder, if using.
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13
Taste and adjust for seasoning with salt and pepper.
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14
Serve with rice pilaf.
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15
Seafood soup, stew, and gumbo all taste better when prepared with homemade stock as opposed to bottled clam juice, the favorite stand-in to freshly made stock.
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16
When you peel the shrimp, save the shells (heads also, if you are fortunate enough to have them), and rinse with cold running water.
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17
Place the shells in a pot and add enough water to cover.
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18
Add a few fresh bay leaves, sprigs of parsley and thyme, a quartered onion, chopped carrot, and chopped celery, and bring to a boil.
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19
Decrease the heat to low and simmer until fragrant and flavorful, about 30 minutes.
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20
Strain the stock in a strainer layered with cheesecloth, discarding the solids.
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21
If I dont need to make shrimp stock every time I peel shrimp, I save the shells for later in a sealable plastic bag in the freezer.
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22
For fish stock, its the same principle, but use bones instead of shells.
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23
Do not use oily or heavy fish such as mackerel, skate, mullet, or salmon; their flavor is too strong and heavy.
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24
Use approximately 4 pounds of fish bones to 10 cups of water to make 8 cups of stock.
