Ingredients
1 lb. Shrimp or Chicken Stock
1 lb andouille sausage (alt. Kielbasa) (slice 1/l8” thick)
veg oil
all purpose flour
2 med diced onions
scallions
1 celery rib (diced thinly)
6-8 okra
6 cloves garlic (minced)
1 tsp thyme
1 tbl cayenne
Instructions
1. Peel shrimp and put shells in cook pot OR skin & bone chicken and put in cook pot.
2. Cook in 4 ½ cu water, simmer 20-30 min, strain add 1 (8oz) bottle clam juice and 3 ½ cu ice water.
Roux;
1. ½ cu veg oil, ½ cu flour, whisk to elimate lumps.
2. cook on medium heat until turns copper or mahogany (no smoke) about 20 min. stirring constantly.
3. When roux is brown, add to roux 2 med diced onions, 1 diced rib celery, 6-8 okra, 6 cloves minced garlic, thyme, cayenne.
4. Cook stirring frequently 10-15 min. Add stock 1 cup at a time. Bring to boil, skim foam off w/ spoon, simmer 30 min.
5. ½ hour later add 1 lb Andouille sausage and simmer 30 min.
6. Add 1 ½ meat (don’t over cook) add ½ cu parsley @ end and ½ cu scallions.
