A Classic soup I often crave and rarely find made well. —David
1 1/2 pounds
Wild Caught, Head on, medium shrimp
green bell pepper, diced
red bell pepper, diced
andouille sausage, diced
tasso ham (or country ham), diced
fresh ground black pepper
cloves garlic, crushed
crawfish tail meat
lump crab meat
oysters with liquor
file powder (optional)
green onions to garnish
hot sauce to taste
In This Recipe
Peel shrimp, saving peels and heads. Set shrimp aside Place peels and heads on sheet pan and toast in a 375 oven for 15-20 minutes (shells should start to color)
In a covered pot or dutch oven heat oil to 350 degrees. Add flour and stir for a couple of minutes. Cover and place in 350 oven. Check every 15 minutes and stir.
In an hour roux should be deep golden brown in color.
Place toasted shrimp heads and shells in another pot with 8 cups water. Simmer for 20 minutes.
Place pot with roux back on stove top. with medium heat add onions, peppers, celery and let soften (5 minutes) Add garlic and spices and stir for a minute
Add sausage and ham and stir for another minute. Add strained shrimp broth and simmer for 5 minutes.
If you prefer your okra not so slimy cook in a dry skillet tossing frequently for 5 minutes or better yet if you have a charcoal or wood grill going grill them. Slice okra about 1/2 inch.
Add okra to pot and simmer 15 minutes.
Add seafood and simmer 5 minutes (try not to break up lumps of crab meat)
If desired add file powder and simmer 5 minutes more. Adjust for salt and pepper
serve over rice
It's not traditional so I didn't include it but my family (or one member) demands tomatoes so I usually add 1 28 ounce can of tomatoes.(It is delicious both ways so feel free to try)
File powder is traditionally used as a thickener but the soup shouldn't need to be thickened. It's made from ground sassafrass leaves and many like the flavor and some don't