After my husband and I finished adding to this base soup, it was wonderful. We added the following:
Cumin, Anchco chile pepper powder, Chipotle chile pepper powder, fresh grated nutmeg, Chipotle All purpose Seasoning, 2 whole cloves, diced garlic, 1 1/2 qts of chicken stock + 1/2 bottle Bud Light Wheat beer, fresh corn cut off cobb + 1 cobb, frozen sliced okra, one grilled pablano pepper (including seeds), sliced whole canned tomatoes along with juice.
Being from East Texas, I felt this needed a little "cajun" spicing up. When making the roux, I used half oil and half butter. Just before the roux was the perfect color, I added the dry seasonings while it finished. Then I added the onion and garlic until softened.
I followed the receipt somewhat after that (adding liquids, celery and tomatoes but held off on corn but added okra at this time.
After the soup came to a full boil, then I added the fresh corn along with one of the corn cobbs left over.
The other change I made was with the "meat". Prior to making the roux, I sauteed alligator/pork sausage (cut up in small bites) in butter then added the shrimp to this and sauteed for about 2 min. With this mixture I added pepper only.
After the soup simmered for 15 min., as directed, I added the shrimp and sausage mixture along with any butter drippings left in the pan.