Shellfish And Andouille Gumbo With Shrimp, Scallops, Clams And Oysters With Crispy Okra

This delicious Shellfish and Andouille Gumbo is a quick and easy dish for seafood lovers. Packed with juicy shrimp, scallops, oysters, and crabmeat, it’s simmered in a flavorful roux base and topped with crispy okra for extra crunch. A hearty, flavorful meal that’s sure to impress!

Ingredients Needed:

• 1/2 pound andouille sausage, cut into thin rounds
• 2 small ribs of 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 of Shrimp Stock
• Salt and freshly ground black pepper
• 2 tablespoon honey
• Freshly chopped cilantro leaves, 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

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

How To Make Shellfish And Andouille Gumbo With Shrimp, Scallops, Clams And Oysters With Crispy Okra?

1. Prepare the Gumbo Base: Cook 225g andouille sausage in a medium skillet until browned on both sides, then remove. In the same pan, cook 2 small ribs of celery, 2 carrots, 1 large onion, 1 red bell pepper, and 3 cloves garlic until soft.
2. Make the Roux: Melt 113g butter in a large pot. Add 64g flour and cook, stirring, for 5-7 minutes until it turns light brown.
3. Add the Vegetables and Stock: Stir in the cooked vegetables and cook for 3 minutes. Add 1.4L shrimp stock to the pot and bring to a boil. Reduce heat, add the sausage, and simmer for 20 minutes. Season with salt and pepper.
4. Cook the Seafood: Heat 60ml canola oil in a pan over high heat. Sear 12 scallops for 2 minutes on one side, then remove. In the same pan, cook 12 shrimp for 3-4 minutes, then remove. Add the scallops, shrimp, 18 oysters, and 170g crabmeat to the gumbo and cook until the oysters are done.
5. Prepare the Crispy Okra: Heat 2 inches of canola oil in a pan over medium heat. Coat 225g sliced okra in 200g cornmeal and fry in batches until golden. Drain on paper towels and season with salt.
6. Serve: Divide the seafood among 4 bowls, pour the sauce over, and drizzle with 30ml honey. Top with crispy okra and fresh cilantro.
7. Cook the Stock Ingredients: Sauté 450g shrimp shells, 1 onion, 1 carrot, and 1/2 celery stalk in 1 tbsp oil for 5 minutes.
8. Simmer the Stock: Add 1.4L water, 240ml white wine, 1 tomato, and 1 bay leaf. Reduce heat and simmer for 40 minutes.
9. Strain the Stock: Strain the stock through a fine sieve or cheesecloth.

Recipe Tips:

• Use fresh seafood: Fresh shrimp, scallops, oysters, and crabmeat will make a big difference in the flavor and texture of your gumbo.
• Don’t rush the roux: Cook the roux slowly until it’s light brown for the best flavor. It’s the base of your gumbo.
• Adjust the stock: If the gumbo is too thick, add more stock to get the right consistency.
• Fry okra in batches: Fry the okra in small batches to ensure it crisps up evenly without getting soggy.
• Let the gumbo simmer: Allow the gumbo to simmer for at least 20 minutes to deepen the flavors before adding the seafood.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the gumbo to room temperature, then store it in an airtight container in the fridge for up to 3 days.
• Freeze: Cool completely, then store in a freezer-safe container for up to 3 months.
• Reheat: Heat the gumbo in a pot over medium heat for 5-7 minutes, stirring often. Add some stock if needed.

Nutrition Facts:

• Calories: 350 kcal
• Total Fat: 13g
• Saturated Fat: 4g
• Cholesterol: 50mg
• Sodium: 800mg
• Potassium: 300mg
• Total Carbohydrate: 30g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 25g

Try More Bobby Flay Recipes:

• Bobby Flay Scallops With Avocado Corn Relish
• Grilled Shrimp Skewers With Soy Sauce, Fresh Ginger And Toasted Sesame Seeds
• Applesauce Parfaits With Yogurt And Crispy Quinoa
• Apricot And Raspberry Granola Gratin With Raspberry Honey Yogurt

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

Author: Mohamed Shili Cooking Method:Stovetop Cuisine:Cajun Courses:Dinner Recipe Keys: S Shellfish and Andouille Gumbo with Shrimp S Scallops C Clams and Oysters with Crispy Okra

Difficulty:BeginnerPrep time: 20 minutesCook time: 50 minutesRest time: minutesTotal time:1 hour 10 minutesServings:4 servingsCalories:350 kcal Best Season:Suitable throughout the year

Description

This delicious Shellfish and Andouille Gumbo is a quick and easy dish for seafood lovers. Packed with juicy shrimp, scallops, oysters, and crabmeat, it’s simmered in a flavorful roux base and topped with crispy okra for extra crunch. A hearty, flavorful meal that’s sure to impress!

Ingredients

• 1/2 pound andouille sausage, cut into thin rounds
• 2 small ribs of 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 of Shrimp Stock
• Salt and freshly ground black pepper
• 2 tablespoon honey
• Freshly chopped cilantro leaves, 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

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

Instructions

1. Prepare the Gumbo Base: Cook 225g andouille sausage in a medium skillet until browned on both sides, then remove. In the same pan, cook 2 small ribs of celery, 2 carrots, 1 large onion, 1 red bell pepper, and 3 cloves garlic until soft.
2. Make the Roux: Melt 113g butter in a large pot. Add 64g flour and cook, stirring, for 5-7 minutes until it turns light brown.
3. Add the Vegetables and Stock: Stir in the cooked vegetables and cook for 3 minutes. Add 1.4L shrimp stock to the pot and bring to a boil. Reduce heat, add the sausage, and simmer for 20 minutes. Season with salt and pepper.
4. Cook the Seafood: Heat 60ml canola oil in a pan over high heat. Sear 12 scallops for 2 minutes on one side, then remove. In the same pan, cook 12 shrimp for 3-4 minutes, then remove. Add the scallops, shrimp, 18 oysters, and 170g crabmeat to the gumbo and cook until the oysters are done.
5. Prepare the Crispy Okra: Heat 2 inches of canola oil in a pan over medium heat. Coat 225g sliced okra in 200g cornmeal and fry in batches until golden. Drain on paper towels and season with salt.
6. Serve: Divide the seafood among 4 bowls, pour the sauce over, and drizzle with 30ml honey. Top with crispy okra and fresh cilantro.
7. Cook the Stock Ingredients: Sauté 450g shrimp shells, 1 onion, 1 carrot, and 1/2 celery stalk in 1 tbsp oil for 5 minutes.
8. Simmer the Stock: Add 1.4L water, 240ml white wine, 1 tomato, and 1 bay leaf. Reduce heat and simmer for 40 minutes.
9. Strain the Stock: Strain the stock through a fine sieve or cheesecloth.

Notes

• Use fresh seafood: Fresh shrimp, scallops, oysters, and crabmeat will make a big difference in the flavor and texture of your gumbo.
• Don’t rush the roux: Cook the roux slowly until it’s light brown for the best flavor. It’s the base of your gumbo.
• Adjust the stock: If the gumbo is too thick, add more stock to get the right consistency.
• Fry okra in batches: Fry the okra in small batches to ensure it crisps up evenly without getting soggy.
• Let the gumbo simmer: Allow the gumbo to simmer for at least 20 minutes to deepen the flavors before adding the seafood.

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