A quick saute of rock shrimp, bay scallops, Boone County country ham, the vegetable trinity (onion, pepper, and celery). All over dirty rice made with red rice, braised bacon, and duck livers.
The dish is finished with a rich broth made from roasted shrimp shells, fish and ham bones, and vegetables. A large variety of spices are toasted then file powder is stirred in. Next it is deglazed with brandy and red bell pepper juice and wet with a vegetable stock. It is simmered for several hours then steeped with herbs and lemon zest. To finish we pass it through a chinoise and thicken it lightly.
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