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

Name: Shellfish and Andouille Gumbo with Shrimp, Scallops, Clams and Oysters with Crispy Okra
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Creole, Cajun
Ingredients: 227 grams andouille sausage, cut into thin rounds; 1 bay leaf; 59 milliliters canola oil; 6 servings Canola oil; 1 small carrot, coarsely chopped; 2 carrots, finely diced; 2 small ribs celery, finely chopped; 1 mediums celery stalk; 6 servings Freshly chopped cilantro leaves, for garnish; 118 milliliters flour; 3 cloves garlic, finely chopped; 2 Tbsps honey; 170 grams lump crabmeat; 227 grams okra, cut into 1/4-inch thick slices; 1 large Spanish onion, finely diced; 1 large onion, coarsely chopped; 1 red bell pepper, finely diced; 6 servings Salt and freshly ground black pepper; 12 scallops; 710 milliliters raw shrimp shells and tails; 12 larges shrimp, peeled, deveined, and tails on; 18 shucked oysters; 1 medium fresh tomato, or 1/2 cup canned plum tomatoes; 1 stick unsalted butter; 1 liters water; 237 milliliters white wine; 355 milliliters yellow cornmeal

Forget going out to eat or ordering takeout every time you crave Cajun food. Try making Shellfish and Andouille Gumbo with Shrimp, Scallops, Clams and Oysters with Crispy Okran at home. This recipe serves 6. This main course has 1014 calories, 34g of protein, and 53g of fat per serving. If you have andouille sausage, shrimp shells and tails, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 50 minutes. Shrimp and Andouille Gumbo with Okra, Shrimp, Andouille and Okra Gumbo, and Andouille Sausage and Chicken Gumbo with Fried Okra are very similar to this recipe.

Instructions

Watch how to make this recipe.

Heat a medium skillet over high heat.

Equipment you will use

Frying Pan

Add the andouille and cook until golden brown on both sides.

Ingredients you will need

Andouille Sausage

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.

Ingredients you will need

Bell Pepper

Carrot

Celery

Garlic

Onion

Equipment you will use

Paper Towels

Frying Pan

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.

Ingredients you will need

Caramel Color

Butter

All Purpose Flour

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Dutch Oven

Add the onion mixture and cook for about 3 minutes, without stirring.

Ingredients you will need

Onion

Bring the stock to a boil in a large saucepan.

Ingredients you will need

Stock

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Sauce Pan

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.

Ingredients you will need

Andouille Sausage

Salt And Pepper

Stock

Equipment you will use

Whisk

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.

Ingredients you will need

Salt And Pepper

Scallops

Cooking Oil

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Frying Pan

Remove and set aside on a plate.

Wipe out the skillet and add the remaining olive oil.

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Olive Oil

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Frying Pan

Heat over medium-high until almost smoking. Season the shrimp with salt and pepper and cook until just pink, about 3 to 4 minutes.

Ingredients you will need

Salt And Pepper

Shrimp

Remove and set aside with the scallops.

Ingredients you will need

Scallops

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

Ingredients you will need

Scallops

Oysters

Shrimp

Sauce

Crab

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.

Ingredients you will need

Canola Oil

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Baking Sheet

Paper Towels

Frying Pan

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

Ingredients you will need

Salt And Pepper

Cornmeal

Equipment you will use

Baking Pan

Season the okra with salt and pepper and toss in the cornmeal. Fry the okra, in batches, until golden brown.

Ingredients you will need

Salt And Pepper

Cornmeal

Okra

Remove with a slotted spoon to the baking sheet and season with salt.

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Salt

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Slotted Spoon

Baking Sheet

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.

Ingredients you will need

Cilantro

Parsley

Sausage

Seafood

Honey

Sauce

Okra

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Bowl

Ladle

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.

Ingredients you will need

Carrot

Celery

Pasta Shells

Shrimp

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Add the water, wine, tomato and bay leaf. Reduce to medium, partly cover, and simmer 40 minutes.

Ingredients you will need

Bay Leaves

Tomato

Water

Wine

Strain though cheesecloth or a fine strainer.

Equipment you will use

Cheesecloth

Sieve

Equipment

Recommended wine: Sauvignon Blanc, Rose Wine, Albarino

Sauvignon Blanc, rosé Wine, and Albarino are my top picks for Gumbo. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. You could try Miguel Torres Las Mulas Sauvignon Blanc Reserva. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 13 dollars per bottle.

Miguel Torres Las Mulas Sauvignon Blanc Reserva

Pale yellow with aromas reminiscent of ripe tropical fruits with touches of citrus. Silky palate with a good acid structure and long aftertaste. Pair with baked or grilled fish or fish dishes with delicate sauces.