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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Molly Sanger
[email protected]This gumbo is just okay. It's not bad, but it's not amazing either.
Ilyas Khokhar
[email protected]I followed the recipe but my gumbo didn't turn out as good as I hoped. I think I'll try a different recipe next time.
ChuyVaisaMx
[email protected]This gumbo is a bit too heavy for me. I prefer a lighter soup.
Goodluck
[email protected]I'm not a fan of okra, but I still liked this gumbo. The flavors are amazing.
Shaon Kawsir
[email protected]This gumbo is a great way to use up leftover seafood.
JR Jony
[email protected]I'm allergic to shellfish, so I made this gumbo with chicken and sausage. It was still really good!
Hameed
[email protected]I used shrimp, scallops, and clams in my gumbo and it turned out great. I can't wait to try it with oysters next time.
Miss jan
[email protected]This gumbo is a lot of work, but it's worth it. It's so delicious and impressive.
Sk.Shakil islam sv
[email protected]I followed the recipe exactly and my gumbo turned out great. Thanks for sharing!
Bol Gatgoak19
[email protected]This gumbo is a bit spicy for my taste, but it's still really good.
Jonas Stonne
[email protected]I'm not a big fan of gumbo, but this recipe changed my mind. It's so delicious and easy to make.
Zee Zee
[email protected]This is the best gumbo I've ever had. The seafood is cooked perfectly and the sauce is so flavorful.
Mina Hany
[email protected]I've made this gumbo several times now and it's always a hit. My family loves it!
Suchi Bat
[email protected]This gumbo is AMAZING! The flavors are so rich and complex. I especially love the crispy okra.