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1 tsp. salt
2 tsp cayenne pepper (more if desired)
2 tsp. white pepper
2 tsp. black pepper
2 tsp. sweet basil
1 tsp. thyme
1 large onion, chopped
1 c. celery
2 bell peppers, chopped
3/4 c. plus 2 Tbsp. Vegetable oil
1 1/2 c. flour
6 c. stock
3 chicken bouillon cubes
Combine and set aside salt, cayenne pepper, white pepper, black pepper, sweet basil and thyme. In heavy 4 quart pot, heat oil until it smokes. Carefully stir in flour and whisk until smooth. Cook, stirring constantly, until flour is dark brown. Remove from heat and stir in vegetables and 1/2 of seasoning mix. Stir for 5 minutes. In large stock pot (8 to 10 quarts), bring stock to boil and add bouillon cubes. Add roux and vegetable mixture; whisk until dissolved and cook for 2 minutes to get flour taste out. Remove from heat.
3 sticks butter
1 lb. ham, diced
1 lb. crabmeat (lump)
1 lb. scallops
1 to 2 lb. fish fillets
2 lb. shrimp, cleaned and peeled
2 c. green onions, chopped
In 4 quart pot, melt 2 sticks of butter. Add ham, crabmeat, scallops, fish fillets and shrimp and saute until cooked. Add green onions and cook for 1 minute. Add this mixture and 1 stick butter to the mixture in the stock pot and let simmer about 1 hour, adding water when needed to maintain consistency desired. Serve over cooked rice. Add more red cayenne pepper, if desired.
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