Best 5 Shellfish And Andouille Gumbo With Shrimp Scallops Clams And Oysters With Crispy Okra Recipes

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.

SCALLOP GUMBO

Steps:

• Put oil and butter in a large pot or Dutch oven over medium-low heat. When butter is melted, add flour and cook, stirring almost constantly, until roux darkens and becomes fragrant, about 15 to 20 minutes; as it cooks, adjust heat as necessary to keep mixture from burning. Add onion, bell pepper, celery and garlic and raise heat to medium. Sprinkle with salt and pepper and cook, stirring frequently, until vegetables have softened, about 10 more minutes.
• Stir in the stock, tomatoes, thyme, oregano, bay leaves and cayenne. Cover, bring to a boil, then reduce heat so soup bubbles steadily. Cook for about 20 minutes or until flavors meld. Add scallops and cook until they are no longer translucent, about 2 minutes. Remove bay leaves. Taste, adjust seasoning and serve, garnished with parsley.

GUMBO WITH SHRIMP, CRAB & ANDOUILLE SAUSAGE WITH OKRA

Steps:

• Heat the oil in a large heavy pot and add the flour.
• Cook the roux, stirring constantly.
• Just as the roux reaches light brown color, add the vegetables and stir.
• When the vegetables are tender, add the stock, spices, cooked andouille sausage, salt, and peppers.
• Stir until the roux is dissolved, and simmer over low heat for one hour.
• Add the shrimp about 5 minutes before serving, then add the crabmeat by the handful, then cook over low heat just until the shrimp turn pink and the crabmeat is warmed through.
• remove bay leaves.
• Serve in large soup or gumbo bowls over about 1/2 cup of cooked rice per serving.

SHRIMP AND ANDOUILLE GUMBO

Steps:

• Heat 3 Tbsp vegetable oil over medium high heat. When the oil is hot add about two tablespoons of flour and mix it in quickly. When it's incorporated add a third tablespoon and blend into the roux. The idea is to quickly brown the flour without burning it. You want the roux rather thick and may need to add small amounts of flour to thicken during the mixing process if it thins out a lot.
• Continue cooking until it's very dark. When you think it's dark enough - it should be a very dark brown - add the veggies and spices. Continue cooking over medium heat until vegetables start to soften and then add the garlic and andouille.
• Simmer for 5-10 minutes and slowly add in the wine, clam juice, tomato sauce and chicken stock. Taste and adjust the seasoning. Raise heat to medium high until gumbo starts to bubble and thicken and then reduce heat to medium or medium low.
• Add the shrimp and stir a few times as they cook, simmer just until shrimp turn pink. Spoon over rice and garnish with green onions.

SHRIMP AND ANDOUILLE GUMBO

Steps:

• In 4-quart heavy stock pot over moderately high heat, heat oil. Reduce heat to moderately low and whisk in flour. Cook, stirring frequently with wooden spoon or heatproof silicone spatula, until mixture becomes dark brown and has intensely nutty aroma, 10 to 15 minutes.
• Stir in onion, pepper, and celery and cook, stirring frequently, until vegetables soften, about 2 minutes. Gradually whisk in stock. Raise heat to moderate and bring to simmer, then reduce heat to moderately low and simmer, uncovered, stirring frequently, until mixture has thickened, 15 to 20 minutes.
• Add bay leaves, shrimp, sausage, and okra and simmer, uncovered, until okra is tender, about 15 minutes. Discard bay leaves and stir in salt, cayenne, and black pepper.
• Divide rice among 4 large bowls. Ladle gumbo over, and serve with hot sauce and filé powder for sprinkling on top.