Ingredients
- 1/2 pound andouille sausage, cut into thin rounds
- 2 small ribs 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 Shrimp Stock, recipe follows
- Salt and freshly ground black pepper
- 2 tablespoon honey
- Freshly chopped cilantro leaves, for garnish
- Freshly chopped flat-leaf parsley, 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
For the gumbo base:
Description
Food Network Invites You To Try This Shellfish And Andouille Gumbo With Shrimp, Scallops, Clams And Oysters With Crispy Okra Recipe From Bobby Flay.
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