Elizabeth Mintz NickensSidney Mintz

Ingredients

• Broth, enough to fill half of your large pot, but at least 6 quarts. We like leftovers so we make 8 quarts.
• Whole crab, 6 or more, cleaned and cracked.
• Ham, approximately 1 cup medium diced.
• Small shrimp, (de-veined), approx 2 cups.
• Large shrimp, (de-veined), approx 1 cup.
• Oysters and/or clams, approx 1 cup or to preference (we use 2 per person and leave them in the shell when we add them to the broth).
• Sausage, approx. 2, or enough to make 1 cup, preferably Andouille, but Italian medium hot will do, in 1/4 inch slices.
• Scallops, approx 1/2 cup if you like scallops.
• Crawfish, (cooked) approx 6 to 8, whole, if desired for a real 'N'awlins' look.
• Bell pepper, approx 2 cups medium diced.
• White onion, approx 2 cups medium diced.
• Celery, approx 1 cup, medium diced.
• Tomato puree, 1 large can.
• Canola oil
• White wine, 1 cup‚…or maybe a little more!
• Flour, 4 Tbsps.
• Butter or oil, 4 Tbsps.
• Rice, at least 12 servings.
• Filé powder, 2 ounces (this is ground sassafrass, available in a jar from many markets or fresh from specialty markets).
• Black pepper, 1 tsp.
• Salt, approx 1 tsp.
• Bay leaf, 2 leaves.
• Crushed red pepper, approx 1 Tbsp.
• Basil, approx 2 tsps.
• Thyme, approx 1 tsp.
• Parsley, 1 tsp. dried or 2 tsps, minced, fresh.