Soup season is coming and we've got a recipe for seafood-andouille gumbo, made with homemade stock, that's a little more involved than opening up a can of tomato soup, but certainly well worth the effort.
This savory recipe comes to us from Emily Schiltz, who used to cook professionally. Schiltz prepared her own seafood stock. She used about 2 pounds of fish bones, shrimp shells, one carrot, two celeries and an onion with the peel still on and let it all simmer for a couple of hours.
Emily Schiltz works in healthcare IT, but she used to cook professionally and would rather be eating at any given time. She’s new to New York, so if you have places she must eat or go or questions about her recipes, contact her at firstname.lastname@example.org.