Don't have a standard recipe because I use what's on hand other than the shrimp 1.0 lbs. and oysters .50 lbs.
Used 1.5 lbs. of catfish, .50 lbs. of Conecuh smoked sausage, 15 oz. frozen okra, 16oz. petite tomatoes, 1 box of beef broth, 2-3 cups of water, 1 amberlike beer, 1green bell pepper diced, 1 red bell pepper diced, 1 whole yellow onion diced, 4 minced garlic cloves, 4 celery stalks chopped fine , 3 green onions chopped fine and various seasonings none exceeding 2 tablespoons including salt, black pepper, cayenne, chili powder, paprika, 2 bay leaves,
1/2 tsp Everglades, 1/2 tsp Sids Sure Shot, a whole lemon squeezed and whatever else floats your boat.
The secret of course is the roux which takes as much as an hour with dedicated stirring consisting of any combination of bacon grease, vegetable oil and/or real butter along with 2 cups of all purpose flour eased in gently. I use at least a half cup of bacon drippings and 2 sticks of butter.
Serve with rice and French bread.
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