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

Recipe courtesy Bobby Flay, 2008

Show: Throwdown with Bobby FlayEpisode: Gumbo
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:
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:

• 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

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

Fresh, 3 lbs. Big Momma gulf shrimp
(10-15 shrimp/lb) – $ 58.99

From: The Crab Place

3 Pints of Oysters Shucked – $ 49.99
From: The Crab Place

Fresh, 1 lb. Jumbo Lump Maryland Crabmeat – $ 39.99
From: The Crab Place

1 lb. Fresh Jumbo Scallops (10-20 scallops/lb)
From: The Crab Place

Related Products:

1. Crab and Shrimp Gumbo 4 quarts water 4 bay leaves 3/4 cup butter 1 cup all-purpose flour 3 onions, chopped 4 cups chopped tomatoes 2 cups sliced okra 1 teaspoon salt 1/2 teaspoon ground black pepper 1 pound Fresh Lump Crab Meat 2 pounds large shrimp, peeled and deveined In a large pot combine water and bay leaves; set [...]...
2. Seared Scallops with Spicy Papaya Sauce INGREDIENTS 2 small papaya – peeled, seeded and chopped 2 red bell pepper, chopped 1 red onion, chopped 1/4 cup fresh lime juice 2 tablespoons chopped fresh cilantro 2 teaspoons minced jalapeno peppers 2 teaspoons salt 2 tablespoons olive oil 1/4 cup all-purpose flour 1/4 teaspoon ground black pepper 2 pounds sea scallops In a [...]...
3. Sauteed Shrimp with Vodka and Mango 1 1/2 lb Raw shrimp, peeled and deveined 2 tb Lemon juice 1 Ripe mango, peeled and sliced 1/2″ thick 1 tb Olive oil 1 tb Butter 2 tb Shallots, chopped fine 4 tb Lemon vodka 3/4 c Heavy cream 1/2 tb Red pepper flakes 2 tb Coriander, chopped fine Place shrimp in a bowl. [...]...
4. Shrimp Creole Ingredients: 1/2 cup chopped onions 1/2 cup chopped celery 3 tablespoons shortening 1-16 ounce can tomatoes 1-8 ounce can tomato sauce 1 1/2 teaspoon salt 1 teaspoon sugar 1 tablespoon Worcestershire sauce 1/2 to 1 teaspoon chili powder dash Tabasco sauce 2 teaspoons cornstarch 1 tablespoon cold water 1 pound medium shrimp 1/2 cup chopped [...]...
5. Seafood Stew Ingredients 4 roma tomatoes, halved 6 cloves garlic 4 cups fish stock, divided 2 tablespoons olive oil 1 red onion, diced 2 lobster tails 1 cup red chile sauce 1/2 cup dark beer 1 teaspoon crushed dried oregano 1 bunch fresh cilantro, washed 3/4 pound littleneck clams, washed 1/2 lb. large shrimp, peeled and deveined [...]...