Shellfish and Andouille Gumbo with Shrimp, Scallops, Clams and Oysters with Crispy Okra

Total Time:
1 hr 50 min
Prep:
35 min
Cook:
1 hr 15 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 1/2 pound andouille sausage, cut into thin rounds
  • 2 small ribs celery, finely chopped
  • 2 carrots, finely diced
  • 1 large Spanish onion, finely diced
  • 1 red bell pepper, finely diced
  • 3 cloves garlic, finely chopped
  • 1 stick unsalted butter
  • 1/2 cup flour
  • 6 to 8 cups Shrimp Stock, recipe follows
  • Salt and freshly ground black pepper
  • 2 tablespoon honey
  • Freshly chopped cilantro leaves, for garnish
  • Freshly chopped flat-leaf parsley, for garnish
  • Seafood:
  • 1/4 cup canola oil
  • 12 scallops
  • 12 large shrimp, peeled, deveined, and tails on
  • 18 shucked oysters
  • 6 ounces lump crabmeat
  • Crispy Okra:
  • Canola oil
  • 1/2 pound okra, cut into 1/4-inch thick slices
  • 1 1/2 cups yellow cornmeal
  • Salt and freshly ground black pepper
  • For the gumbo base:
  • Shrimp Stock:
  • 3 cups raw shrimp shells and tails
  • 1 large onion, coarsely chopped
  • 1 small carrot, coarsely chopped
  • 1/2 medium celery stalk
  • 6 cups water
  • 1 cup white wine
  • 1 medium fresh tomato, or 1/2 cup canned plum tomatoes
  • 1 bay leaf
Directions
Watch how to make this recipe. For the gumbo base:
  • Heat a medium skillet over high heat. Add the andouille and cook until golden brown on both sides. Remove to a plate lined with paper towels. Do not drain. In the same pan, cook the celery, carrots, onion, bell pepper and garlic until soft.

  • Melt the butter over medium heat in a large Dutch oven. Gradually add the flour, stirring occasionally. Cook the mixture (roux) until it's a light-caramel color, about 5 to 7 minutes. Add the onion mixture and cook for about 3 minutes, without stirring.

  • Bring the stock to a boil in a large saucepan. Whisk in about 6 cups of the stock into the roux mixture. Bring to a boil, then reduce the heat to a simmer, add the andouille sausage and continue simmering for about 20 minutes, add more stock if the mixture is too thick. Season with salt and pepper, to taste.

For the seafood:
  • Heat 2 tablespoon of the oil in a large saute pan, over high heat until almost smoking. Season the scallops with salt and pepper and sear the scallops, on one side, until golden brown, about 2 minutes. Remove and set aside on a plate.

  • Wipe out the skillet and add the remaining olive oil. Heat over medium-high until almost smoking. Season the shrimp with salt and pepper and cook until just pink, about 3 to 4 minutes. Remove and set aside with the scallops.

  • Add the scallops, shrimp, oysters and crab to the sauce and continue cooking until oysters are plump and cooked.

For the Crispy Okra:
  • Heat 2-inches of canola oil in a high sided saute pan over medium heat until it begins to shimmer. Line a baking sheet with paper towels.

  • Place the cornmeal in a shallow baking dish and season with salt and pepper.

  • Season the okra with salt and pepper and toss in the cornmeal. Fry the okra, in batches, until golden brown. Remove with a slotted spoon to the baking sheet and season with salt.

  • Divide the seafood among 4 shallow bowls, ladle in some of the sauce and sausage and add the honey and garnish with the fried okra and chopped parsley and cilantro.

Shrimp Stock:
  • In a large saucepan over high heat, heat the oil until amost smoking and saute the shrimp shells and tails, onion, carrot and celery for 5 minutes, stirring. Add the water, wine, tomato and bay leaf. Reduce to medium, partly cover, and simmer 40 minutes.

  • Strain though cheesecloth or a fine strainer.

  • Prep Time: 20 minutes

  • Cook Time: 45 minutes


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