RUSTY MURPHY / FLORIDA SEAFOOD KITCHEN
1 c flour
1 c butter
1/2 lb scallops
1-1/2 lbs popcorn shrimp (150/200 count)
1-1/2 lbs gulf shrimp (31/40 count)
1 lb raw fish ( grouper, cod, flounder, tilapia or whatever you like )
1-1/2 lbs andouille sausage
1 lb crab meat
2 lg yellow onions - diced
1 bell pepper - diced
1 c green onion - chopped
1 bunch parsley - chopped fine
1/4 c hot sauce ( more or less to taste )
1/2 T black pepper
1 T cajun seasoning
4 oz seafood base
2 T minced garlic
1 lb cut okra
Roux: Mix flour and butter in a sauce pan over medium heat, stirring constantly until desired color is achieved ( light to dark brown )
In a large stock pot, add all ingredients except okra and roux. Bring to a boil slowly, reduce heat and simmer for about an hour. Add cold roux to hot stock one large spoonful at a time until all roux is added. Stir for 10 minutes and add okra. Enjoy with or without rice.
