1 1/2 lb. Andouille sausage
4 lb. shrimp, peeled
2 tbsp. oil
2 onions, chopped
6 stalks celery, chopped
1/4 c. parsley, chopped
2 bunches green onions, chopped
1 tbsp. garlic, chopped
1/2 bell pepper, chopped
2 tbsp. seafood base, 4 qt. water
1 tbsp. chicken base, 1 qt. water
1 tsp. oregano
1 tsp. thyme
1/2 tsp. allspice
1/4 tsp. cloves
1 tsp. white pepper
1 tsp. salt
4 oz. brandy
16 oz. heavy cream

Saute sausage in oil. Add onions, celery, bell pepper and garlic. Cook until tender, approximately 15 minutes. Add the seafood and chicken base (dilute with a little water in microwave first). Add remaining water and all other seasonings. Cook for 30 minutes on medium heat. Add the shallots, parsley, brandy, cream and shrimp. Stir well and continue to cook for 20 minutes on low flame.