Ingredients

2 pounds unpeeled, large fresh shrimp
Two 32-ounce containers chicken broth
Half of a 10-ounce can beef broth
1 pound andouille or smoked sausage, cut into 1/4-inch slices
Vegetable oil
1 cup all-purpose flour
2 medium onions, chopped
2 green bell peppers, chopped
2 celery ribs, chopped
3 garlic cloves, minced
2 bay leaves
2 teaspoons Creole seasoning
1/2 teaspoon dried, crumbled thyme
1 tablespoon Worcestershire sauce
2 to 3 teaspoons hot sauce
1/2 cup chopped green onions
Hot cooked rice

Directions

Peel shrimp, reserving shells, and devein, if desired. Set shrimp meat aside. Combine shrimp shells with chicken broth and beef broth in a large Dutch oven; bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Pour shells and broth mixture through a wire-mesh strainer into a bowl. Using the back of a spoon, press the shells against the strainer to remove most of the trapped broth. Discard the shells. Set broth aside and keep warm.

Cook sausage in a Dutch oven over medium heat until browned. Remove sausage; set aside.

Measure drippings from sausage and add enough oil to measure 1/2 cup. Whisk oil and drippings mixture and flour together in a 5-quart soup pot until smooth. Add more oil if roux doesn't flow smoothly. Cook over medium-low heat about 35 to 40 minutes, stirring constantly, until roux is chocolate-colored. Be careful not to burn.

In a separate skillet, cook onions, bell pepper, celery and garlic over low heat until tender, stirring often. Gradually add cooked vegetables to the roux and broth in the soup pot. Bring mixture to a boil. Stir in bay leaves, Creole seasoning, thyme, Worcestershire sauce and hot sauce. Reduce heat and simmer uncovered 50 minutes, stirring occasionally.

Stir in shrimp, reserved sausage and green onions. Return to a low boil and simmer 10 minutes or until shrimp turn pink. Discard bay leaves. Serve with hot rice.

Makes 11 cups.