- 6
Ingredients
- 1 1/2 lbs. small shrimp (51 to 60 per lb.) shells removed and reserved
- 3 1/2 cups ice water
- 1 (8-ounce) bottle clam juice
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 2 medium onions, minced
- 1 medium red bell pepper, stemmed, seeded and chopped fine
- 6 garlic cloves, minced
- 1 tsp. dried thyme
- table salt
- cayenne pepper
- 2 bay leaves
- 1 pound smoked sausage, such as andouille or kielbasa, sliced 1/4-inch thick
- 1/2 cup minced fresh parsley leaves
- 4 scallions, white and green parts, sliced thin
- black pepper
Preparation
Step 1
1. Bring the reserved shrimp shells and 4 1/2 cups water to a boil in a stockpot or large saucepan over medium-high heat. Reduce the heat to medium-low and simmer for 20 minutes. Strain the stock and add the ice water and clam juice (you should have about 2 quarts of tepid stock, 100 to 110 degrees); discard the shells. Set the stock aside.
2. Heat the oil in a Dutch oven over medium-high heat until it registers 200 degrees on a thermometer, 1 1/2 to 2 minutes. Reduce the heat to medium and gradually stir in the flour with a wooden spatula or spoon, making sure to work out any lumps that form. Continue stirring constantly, reaching into the corners of the pan, until the mixture has a toasty aroma and is deep reddish brown, about 20 minutes. (The roux will thin as it cooks, if it begins to smoke, remove the pan from the heat and continue to stir constantly to cool it down).
3. Add the onions, bell peppers, celery, garlic, thyme, 1 tsp. salt and 1/4 tsp. cayenne to the roux and cook, stirring frequently, until the vegetables soften, 8 to 10 minutes. Add 4 cups of the reserved stock in a slow steady stream while stirring vigorously. Stir in the remaining 4 cups of stock. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, skim the foam from the surface with a large spoon, add the bay leaves and simmer, uncovered, skimming the foam as it rises to the surface, about 30 minutes. (This mixture can be set aside for several hours. Reheat when ready to proceed.)
4. Stir in the sausage and continue simmering to blend the flavors, about 30 minutes. Stir in the shrimp and simmer until cooked through, about 5 minutes. Off the heat, stir in the parsley and scallions and season with salt, pepper and cayenne to taste. Discard the bay leaves and serve immediately.