How to make it

  • Bring reserved shrimp shells in 4 1/2 C. water to boil in stockpot over medium-high heat. Reduce heat to medium-low,and simmer 20 min. Strain and add clam juice and ice water (should equal about 2 quarts of tepid stock, 100-110 degrees). Discard shells, set stock aside.
  • Heat oil in Dutch oven over medium-high heat until 200 degrees on an instant-read thermometer, 1 1/2 to 2 min. Reduce heat to medium and stir in flour gradually with wooden spatula, working out lumps. Contimue stirring constantly, unit mixture is toasty and deep reddish brown, about the color of an old copper penny -between milk chocolate and dark chocolate, about 20 min. (If it begins to smoke, remove from heat and stir constantly to cool slightly)
  • Add onion, bell pepper, celery, okra, garlic, thyme, salt, and cayenne. Cook, stirring frequently, until veggies soften, 8 to 10 min. Add 1 quart reserved stock mixture in slow, steady stream, stirring vigorously. Stir in remaining quart stock mix. Increase heat to high and bring to a boil. Reduce heat to medium-low, skim off foam on surface, add bay leaves, and simmer uncovered skimming foam as it rises to the surface, about 30 min.
  • Stir in sausage and continue simmering to blend flavors, for about 30 min longer. Add shrimp, simmer until cooked through, about 5 min. longer. Off heat, stir in parsley and scallions, adjust seasonings to taste with salt, black pepper, and cayenne.

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