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1
For Roux: Add one stick of butter to the stockpot and melt completely.
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2
Gradually stir in flour.
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3
Reduce the heat to medium-low; cook for five minutes, stirring continually until mixture turns light brown.
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4
For Stock: Coat a large pot with olive oil.
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5
Add shrimp shells and stir.
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6
Chop an onion, carrots, celery, and scallions; add to pot then stir.
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7
Chop garlic bulb in half; add to pot.
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8
Add peppercorns, bay leaves, salt, pepper and olive oil; mix together well.
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9
Pour in 2 cups white wine.
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10
Remove pot from flame and add 4 cups water (or enough to fill the pot).
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11
Return pot to flame and bring to a full boil.
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12
Stir.
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13
Lower heat to simmer for about 20 minutes.
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14
Take another large pot with a colander and strain the stock into the new pot, leaving only the liquid.
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15
Discard strained items (i.e.
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16
shells, vegetables, etc.
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17
).
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18
For Gumbo: Add onion, pepper, celery and garlic.
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19
Saute for 2 to 3 minutes, stirring constantly.
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20
Slowly add chicken broth, and chicken base, stirring as you go.
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21
Add water, bay leaves, thyme, basil, parsley, lemon pepper, cayenne pepper, House Seasoning and tomatoes.
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22
Add sausage and chicken wings to pot.
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23
Cover pot and simmer for 1 to 1 1/2 hours stirring occasionally.
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24
Add crabmeat, shrimp and crab legs.
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25
Simmer for an additional 15-20 minutes.
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26
Serve over hot buttered rice.
