1/2 pound andouille sausage, cut into thin rounds
2 small ribs celery, finely chopped
2 carrots, finely diced
1 large Spanish onion, finely diced
1 red bell pepper, finely diced
3 cloves garlic, finely chopped
1 stick unsalted butter
1/2 cup flour
6 to 8 cups Shrimp Stock, recipe follows
Salt and freshly ground black pepper
2 tablespoon honey
Freshly chopped cilantro leaves, for garnish
1/4 cup canola oil
12 scallops
12 large shrimp, peeled, deveined, and tails on
18 shucked oysters
6 ounces lump crabmeat
Canola oil
1/2 pound okra, cut into 1/4-inch thick slices
1 1/2 cups yellow cornmeal
Salt and freshly ground black pepper
3 cups raw shrimp shells and tails
1 large onion, coarsely chopped
1 small carrot, coarsely chopped
1/2 medium celery stalk
6 cups water
1 cup white wine
1 medium fresh tomato, or 1/2 cup canned plum tomatoes
1 bay leaf
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