January 16, 2004 recipe from Chef Chris Manning:

Scampi pot au Feu

1 Tblsp olive oil
1 Tbslp butter
1 cup diced onion
1 cup diced celery
1 cup diced green bell pepper
1 cup diced red bell pepper
2 cups diced zucchini or okra
1 cup or about 6 strips cooked and diced bacon
1 tsp Cajun seasoning
1 tsp gumbo file’ powder
1 pound peeled and deveined 55-60 count shrimp
1 14 ounce can diced tomatoes and their juice
¼ cup sherry wine
juice of half a lemon
1 tbslp fresh chopped parsley
2 cloves minced garlic
2 tbslp chicken stock
1 ½ tsp corn starch

In a 12 qt stock pot add the oil, butter, onion, celery, peppers and zucchini. Saute’ on medium heat until onions are wilted. Add the bacon, seasonings, shrimp, tomatoes and sherry wine. Bring to a simmer and add the lemon juice, parsley, garlic, chicken stock and corn starch. Simmer together until the shrimp are pink and firm. Turn off heat and serve over rice or with crepes. This dish is also served as a topping for nachos, spoon over baked tortilla chips, cover with shredded cheddar and monterey jack cheeses and bake until cheese melts.