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

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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