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

Bobby Flay

Recipe courtesy Bobby Flay, 2008

Show: Throwdown With Bobby FlayEpisode: Gumbo

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (16)

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Average Rating:

Total Reviews: 16

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  • on October 16, 2011

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    To Jhawke ... cajungirl is right, there are no tomoatoes in cajun gumbo. Tomatoes are used in a more Creole style gumbo (New Orleans.

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  • on February 27, 2011

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    I love gumbo, all variations. OKRA is what elevates this recipe. I love it!

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  • on February 24, 2011

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    (Note: last time I checked, you should cook the okra before hand or it will come out slimey.

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  • on February 11, 2011

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    I am watching this episode and this is not at all how gumbo should be made!! You DO NOT EVER put tomatoes and you do not cook the okra first for a true Cajun gumbo!!!!

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  • on January 26, 2011

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    Bobby my Grandma Fountain never used Okra. She always said anyone that uses Okra doesn't know how to make a Rue. I think she knew what she was talking about, 'cause she was from Hackberry, La. She always made either Blue Crab gumbo or duck gumbo. She also used a hand full of regular parsely. By the way my wife is of Italian heritage and makes a great gumbo. I am from Texas like your wife, but have alot of connections to Lousianna. Keep up the GREAT work!

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  • on December 20, 2010

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    I loved this recipe. I would cook it every day if I could. LOL I love watching Bobby Flay on Foodnet Work.

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  • on January 10, 2010

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    My husband attempted to make this Seafood Gumbo with my assistance. Since I don't like oysters he substituted for crawfish making this GUMBO now our favorite outstandably BEST ever gumbo we have ever made!! The combination of ingredients and the roux made this a Million Dollar Gumbo recipe for us!! It's just absolutely wonderful!! Just excellent!!!


    To the person that said it's not a gumbo your wrong!! Any creation made with a roux is a GUMBO. You?re just used to the Cajun style.

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  • on June 30, 2009

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    This gumbo recipe is one ofthe best. It does take a while to make, but the results are worth it. Don't skip making the shrimp stock...it makes this. Don't skimp on the andouille either. I did serve mine over a little rice, and added 1/4 tsp cayenne pepper and 1/2 tbs. Franks red hot to give it a little heat. It recieved rave reviews from my coworkers.

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  • on May 16, 2009

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    need to look up the definition of GUMBO before looking the fool...

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  • on March 11, 2009

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    While this may be an excellent tasting dish. This is NOT authentic Gumbo.
    I have lived in Louisiana all my life and have never seen a gumbo look like that.
    What you made looks more like a sauce piquante.
    Viens voir ici pour Gumbo..cha (Come see here for some gumbo

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