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Ingredients

• For Roux
• 1 stick butter
• ½ cup flour
• For stock
• 4 tablespoons olive oil
• 2 pounds shrimp shells
• 1 white onion
• 2 peeled carrots
• 3 celery stalks
• 2 scallions
• 1 garlic bulb
• ½ tablespoon fresh peppercorns
• 2 fresh bay leaves
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups white wine
• 4 cups water
• For Gumbo
• 2 andouille sausages
• 2 lamb sausages
• 2 Italian sausages
• 1 ounce gumbo filé
• 1 pound partially cooked chicken wings
• 1 pound crawfish
• 2 pound large shrimp
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 pound fresh okra
• 2 large leeks
• 1 pound lump crabmeat
• 1 pound back fin crabmeat
• 1 ounce hot sauce

Description

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