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 SHELLFISH AND ANDOUILLE GUMBO CRISPY OKRA

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PostSubject: SHELLFISH AND ANDOUILLE GUMBO CRISPY OKRA   October 5th 2012, 7:39 pm

SHELLFISH AND ANDOUILLE GUMBO CRISPY OKRA (Bobby Flay)
Gumbo—it doesn’t get much more Louisiana style than that. Louisiana is a prototype for the melting pot of cultures that defines this country; this hearty dish alone can count the cuisines
of West Africa, France, and Italy among its influences. Both the Creole and Cajun communities have laid claim to this spicy seafood stew, and I’ve appropriated a bit from each in this
version: the Creole comes in with the tomatoes—that’s the Italian presence making itself known—and the Cajun of course is present in the spicy pork andouille sausage. Okra is a
traditional gumbo component, and it’s usually cooked into the body of the soup. I like the flavor but find that the texture can be a bit slimy. Deep-fried cornmeal-crusted rings of okra solve
that problem deliciously.

Serves 6 to 8
½ pound andouille sausage, cut into thin rounds
large stalk celery, finely diced
large carrot, finely diced
large Spanish onion, finely diced
red bell pepper, finely diced
cloves garlic, finely chopped
tablespoons (1 stick) unsalted butter
½ cup all-purpose flour
to 5 cups Shrimp Stock
plum tomato, halved, seeded, and chopped
sprigs fresh thyme
tablespoons honey
Few dashes of Tabasco sauce
Kosher salt and freshly ground black pepper
tablespoons canola oil
12 sea scallops
12 large shrimp, peeled (but tails left on) and deveined
18 oysters, shucked
Crispy Okra
Chopped fresh cilantro, for garnish
Chopped fresh flat-leaf parsley, for garnish

1. Heat a large sauté pan over high heat. Add the andouille and cook until golden brown on both sides, about 4 minutes. Transfer with a slotted spoon to a
plate lined with paper towels.
2. Add the celery, carrot, onion, and bell pepper to the pan and cook in the andouille fat until soft, about 5 minutes. Add the garlic and cook for 1 minute.
Remove from the heat.
3. Melt the butter in a large Dutch oven over medium heat. Gradually whisk in the flour. Cook the mixture, whisking occasionally, until it’s deep golden
brown, 7 to 10 minutes. Scrape the onion mixture into the brown roux and cook for about 3 minutes without stirring.
4. While the roux is cooking, pour the shrimp stock and 1 cup water into a large saucepan and bring to a simmer over low heat.
5. Whisk 4 cups of the stock into the roux. Add the tomato and thyme and bring to a boil, whisking occasionally. Reduce the heat to medium-low, add the
andouille sausage, and continue simmering for about 20 minutes, adding more stock or water if the mixture is too thick. Season the mixture with the
honey, Tabasco sauce, and salt and pepper to taste. Discard the thyme.
6. Heat 2 tablespoons of the oil in a large sauté pan over high heat until the oil begins to shimmer. 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.
7. Wipe out the skillet, add the remaining 2 tablespoons oil, and heat over medium-high heat until the oil begins to shimmer. Season the shrimp with salt
and pepper and cook until just pink, about 1 minute per side.
8. Add the shrimp, scallops, and oysters to the sauce and continue cooking until the oysters and scallops are just cooked through, about 1 minute.
9. Divide the seafood among large shallow bowls, ladle in some of the broth and sausage, and garnish with the crispy okra and chopped cilantro and
parsley.

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