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; 56 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; 63 grams 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; 300 grams 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; 240 milliliters white wine; 239 grams yellow cornmeal

You can never have too many Creole recipes, so give Shellfish and Andouille Gumbo with Shrimp, Scallops, Clams and Oysters with Crispy Okran a try. This recipe serves 6. This recipe covers 39% of your daily requirements of vitamins and minerals. This main course has 1014 calories, 34g of protein, and 53g of fat per serving. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes. If you have andouille sausage, tomato, bell pepper, and a few other ingredients on hand, you can make it. Cajun Seafood and Andouille Sausage Gumbo, Andouille Sausage and Potato Hash, and New Orleans Red Beans and Rice with Andouille Sausage 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

Equipment you will use

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

Equipment you will use

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

Equipment you will use

Frying Pan

Remove and set aside on a plate.

Wipe out the skillet and add the remaining olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

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

Equipment you will use

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.

Ingredients you will need

Salt

Equipment you will use

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

Equipment you will use

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