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1
Heat 1 tablespoon oil and the butter in a large heavy-bottomed pot over medium-high heat.
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2
Add the onion and peppers and cook, stirring, for about 5 minutes.
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3
Add stock, tomatoes, garlic, and thyme and bring to a boil.
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4
In another skillet, heat the remaining tablespoon oil over high heat until very hot but not smoking.
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5
Add the okra and saute for 45 minutes, tossing.
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6
When the okra is starting to brown a little, drizzle in the vinegar, toss, and add them to the tomato mixture.
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7
Reduce the heat and simmer the stew for about 15 minutes, then add the corn and shrimp and cook 5 minutes.
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8
Taste, and adjust the seasoning with salt, pepper, and hot sauce.
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9
Serve hot, sprinkled with sliced scallions and jalapenos.
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10
Heat the oil over medium-high heat in a 1-gallon pot.
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11
When the oil is almost smoking, add the shrimp heads and shells and stir.
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12
Cook over medium-high heat for about 5 minutes, then add the onion, celery, and carrot, and cook for 57 more minutes, stirring frequently.
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13
Add all the other ingredients, whisking to mix in the tomato paste.
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14
Bring to a boil, then reduce the heat and simmer for about 1/2 hour.
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15
Let it cool; strain.
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16
You should have at least 1 quart.
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17
If you have more, you may reduce it to the desired amount (for a more concentrated flavor) or simply freeze the extra.
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18
If you have less, just add a little water.
