I start by rendering down some sliced andouille sausage, remove it, add a little butter and then flour and stir until it's like chocolate color. Then I add diced onion celery, bell pepper, and jalapeno. Then diced tomato, garlic, thyme, shrimp stock, creole seasoning, mombasa chile powder (kind of like cayene only hotter) worcestershire sauce, and cajun hot sauce (whichever I choose at the time), and add the andouille back in. After it simmers for a half hour or so, I add the shrimp and some parsley. I serve it over red beans and rice.
My wife said she wouldn't be home until 7:30, so I stopped at the local Chinese takout and bought some boneless pork ribs. Whipped up a batch of 'ad hoc' hot sauce including more bhut powder (I only have bhut left from last year - but it's growing on me - and out of me 
