Shellfish And Andouille Gumbo Food

SHELLFISH AND ANDOUILLE GUMBO WITH SHRIMP, SCALLOPS, CLAMS AND OYSTERS WITH CRISPY OKRA

Steps:

• 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.
• 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.

SHRIMP AND ANDOUILLE GUMBO

Steps:

• Combine peppers, onions, and celery in a bowl and have ready next to the stove. In a large heavy skillet (cast iron is best) heat oil until it just begins to smoke. Gradually add flour, whisking constantly. Continue whisking constantly and cook over medium to medium-high heat until roux is dark brown and very fragrant. Add vegetable mixture and stir with a wooden spoon, continuing to cook, for 2 minutes. Add salt and dry seasonings and garlic and stir to combine, cooking for another 1 to 2 minutes, then remove pan from heat.
• Place shrimp stock in a large Dutch oven or stockpot and bring to a gentle boil. Gradually add roux mixture to boiling stock, whisking constantly, until completely incorporated and dissolved. Return to a boil and add the andouille, then reduce to a simmer and cook for 15 minutes. Taste and adjust seasoning if necessary, then add shrimp and turn off heat. Let gumbo sit for 5 minutes to allow shrimp to cook, then serve immediately over a scoop of plain white rice.
• Note: You can do everything in this recipe up to the point of adding the shrimp beforehand; bring gumbo up to a boil before adding shrimp to serve.
• Cooking the roux can be tricky. For safety's sake, wear good oven mitts while whisking (roux can cook to nearly 400 degrees F!) and be very careful not to let it burn on the bottom. If black bits show up in the roux before it is done, you must start over, boo-hoo. If the roux starts to smoke, remove it from the heat for a few minutes and keep whisking?remember that the pan will retain a lot of heat that will continue to cook the roux even off the flame. This is not a quick project! Your patience will be rewarded with a rich, delicious gumbo.
• Peel and de-vein the shrimp and reserve the shells. Refrigerate the shrimp until needed. In a saucepan or stockpot, heat the oil over medium-high heat. Add the onion, carrot, and celery and cook until slightly softened, about 5 minutes. Then, add the shrimp shells and cook, stirring constantly, until shells are pink and fragrant. Add the wine and cook until reduced by half. Add water to the pot to just past the level of the shrimp shells and add peppercorns, bay leaf, and thyme. Bring to a boil and immediately reduce to a simmer. Skim impurities (i.e., scum) from top of stock and simmer for approximately 30 to 45 minutes. Strain stock and reserve.

CHICKEN SAUSAGE & SEAFOOD GUMBO

Steps:

• Place a dutch oven or heavy bottomed stockpot over medium high heat. Add the oil and heat until very hot, oil will start to shimmer and have a moiré effect. With a wooden spoon, stir in the flour and cook, stirring constantly until the color of the roux is a deep golden brown.
• Add the onion, celery, red, yellow and green bell pepper and garlic to the roux and cook for 3-4 minutes until the vegetables are softened slightly and tender.
• Stir in the cajun seasoning and cook for one minute until fragrant.
• Add the chicken and sausage and cook for an additional 4-5 minutes until the sausage is fragrant and chicken is cooked on the outside.
• Add stock one cup at a time, mixing after each addition, so that its well blended and bring to a boil. Reduce heat to a simmer and cook with the lid slightly askew on the pot for 1 hour.
• Stir in the okra and simmer for half an hour with the lid askew on the pot, for steam to escape.
• Stir in the shrimp and oysters with their liquor and cook for 5 minutes, just until the seafood is cooked through, but not over-cooked. Remove from heat. Stir in the parsley.
• Ladle the gumbo into a bowl and garnish with white rice, scallions, parsley and hot sauce to taste.

SHRIMP, OKRA AND ANDOUILLE SMOKED SAUSAGE GUMBO

Steps:

• In a 5 1/2 quart saucepan, heat the oil until hot. Add 6 cups of the okra. Cook for 3 minutes, stirring occasionally. Add 1 teaspoon of the white pepper, 1 teaspoon of the red pepper and the black pepper and stir well. Cook until well browned. (about 10 minutes), stirring frequently. Stir in the onions; cook for 5 minutes, stirring often and scraping pan bottom as needed. Add 1 cup of the stock (or water) and cook for 5 minutes, stirring occasionally. Stir in the tomatoes and cook for 8 more minutes, stirring frequently. Add another 2 cups stock ( or water) cook for 5 minutes. Stir in the remaining 1/2 teaspoon white pepper, 1/2 teaspoon red pepper and the salt, garlic, onion powder and thyme. Add the butter and continue cooking over high heat, stirring until butter is melted and scraping the bottom well.
• Add the remaining 7 cups of stock, stirring well. Bring to boil, stirring occasionally. Add the andouille sausage and return to a boil; reduce heat and simmer about 45 minutes more, stirring occasionally. Add the remaining 2 1/2 cups okra; simmer 10 minutes. Then add the shrimp and green onions. Return gumbo to a boil, then remove from heat. Skim any oil from the surface and serve immediately.
• To serve, place a mounded 1/4 cup rice in the center of each serving bowl; spoon 1 1/2 cups gumbo around the rice. Serve half that amount for appetizer.

SEAFOOD & ANDOUILLE GUMBO

Steps:

• Combine onions, bell peppers, and celery in medium bowl. Set aside.
• In small bowl, combine bay leaves, salt, peppers, thyme and oregano. Set aside.
• In a heavy skillet, heat oil over high heat until it begins to smoke.
• Gradually add the flour, whisking constantly. Continue cooking & whisking constantly until the roux is a dark red-brown (about 2 to 4 minutes). If it scorches, dump out & start over.
• When roux is ready, add half of vegetables and stir well with wooden spoon or spatula. Stir and cook for ONE minute. Add remaining vegetables. Stir and cook for TWO minutes.
• Add seasoning mixture and stir to incorporate well. Cook for 2 minutes, stirring frequently.
• Add the garlic, stir well.
• Cook and stir for one more minute. Remove from heat.
• In a large Dutch oven or Stock Pot, cook the andouille sausage over a medium heat. Set aside in separate bowl.
• Place Seafood Stock into the large Dutch Oven and bring to boil.
• Once the stock is at a rolling boil, add the roux mixture by the spoonful, stirring until dissolved between each addition.
• Bring mixture to a boil.
• Add the precooked andouille and return to a boil; continue boiling 15 minutes, stirring occasionally.
• Reduce heat and simmer 10 minutes more.
• Add the shrimp, undrained oyters, and crabmeat.
• Return to a boil over high heat, stirring occasionally.
• Remove from heat and allow to stand for a few minutes without stirring. Gently skim and remove any oil from the surface of the gumbo.
• Serve immediately over rice.

SHELLFISH AND ANDOUILLE GUMBO

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• Add the shrimp, scallops, and oysters to the sauce and continue cooking until the oysters and scallops are just cooked through, about 1 minute.
• 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.