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½ cup oil
1/3 cup flour
1 cup chopped onions
1 cup chopped celery
3 chopped green onions (green parts included)
1 cup chopped peppers (I used green, red and yellow bells)
3 garlic cloves, minced
3 cups chicken broth
1 8 oz jar of clam juice
1 chicken bouillon cube
2 cups water
3 bay leaves
1 ½ t dried thyme
1 t. dried basil
1/3 cup dried parsley
1 t pepper
Zest from ½ a lemon
½ t cayenne pepper
1 t sea salt
2 T Worcestershire Sauce
1 cup diced grape tomatoes
1 lb bratwursts or any fresh link sausage
1 lb fresh salmon (or crabmeat)
1 ½ lb fresh peeled shrimp
3 cups bay scallops
File powder (Fee-lay) the leaves of a sassafras tree ground up, acts as a thickening agent. Can be found in the Southern specialty section of the grocery store.
Step One:
In a large stock pot combiner oil and flour. Cook over medium heat stirring constantly until the roux has browned. Add the onions, peppers, celery and minced garlic. Sauté for 2-3 minutes, stirring constantly. Add the chicken broth, clam juice, water and bouillon cube and stir. Add the bays leaves, thyme, basil, parsley, cayenne, pepper, lemon zest, Worcestershire sauce and the tomatoes.
Let simmer for 10-15 minutes.
Step Two:
Cut the bratwurst or sausage into chunks and add to the pot, let this simmer for 1 to 1 ½ hours stirring occasionally.
Step Three:
Add the shrimp, scallops and salmon and simmer for an additional 15-20 minutes or till seafood is done.
Stir in 1 T. file powder before serving or pass the file powder at the table to sprinkle on the top.
Serve over butterted rice or pilaf (see Pilaf recipe on previous post)
Serves 8-10