Ingredients

Shellfish Gumbo

• 8 tablespoons (1 stick) unsalted butter
• 1/2 cup all-purpose flour
• 2 celery stalks, finely diced
• 2 carrots, finely diced
• 1 large Spanish onion, finely diced
• 1 red bell pepper, finely diced
• 3 cloves garlic, finely chopped
• 4 cups Shrimp Stock (recipe follows), or more if needed, hot
• 2 tablespoons honey
• Kosher salt and freshly ground black pepper
• 4 tablespoons canola oil, plus more for deep-frying the okra
• 1 1/2 cups yellow cornmeal
• 8 ounces okra, cut into 1/4-inch-thick rounds
• 1 pound large (21- to 24-count) shrimp, peeled and deveined, tails left on
• 18 shucked oysters
• 6 ounces jumbo lump crabmeat
• 1/4 cup coarsely chopped fresh flat-leaf parsley leaves
• 3 green onions (green and pale green parts), thinly sliced

Shrimp Stock

• 2 tablespoons canola oil
• 4 cups raw shrimp shells and tails
• 1 medium onion, coarsely chopped
• 1 small carrot, coarsely chopped
• 1/2 medium celery stalk, coarsely chopped
• 1 cup dry white wine
• 1 medium tomato, chopped, or 1/2 cup chopped canned plum tomatoes
• 1 bay leaf
• 8 black peppercorns

Description

Bobby Flay's Shellfish Gumbo - A Recipe From Food Network Canada. From Bobby Flay’s Throwdown! Cookbook

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