Mohamed Shili This delicious Shellfish and Andouille Gumbo is a quick and easy dish for seafood lovers. Packed with juicy shrimp, scallops, oysters, and crabmeat, it’s simmered in a flavorful roux base and topped with crispy okra for extra crunch. A hearty, flavorful meal that’s sure to impress!
Ingredients Needed:
- 1/2 pound andouille sausage, cut into thin rounds
- 2 small ribs of 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 of Shrimp Stock
- Salt and freshly ground black pepper
- 2 tablespoon honey
- Freshly chopped cilantro leaves, 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
Shrimp Stock:
- 3 cups raw shrimp shells and tails
- 1 large onion, coarsely chopped
- 1 small carrot, coarsely chopped
- 1/2 medium celery stalk
- 6 cups water
- 1 cup white wine
- 1 medium fresh tomato, or 1/2 cup canned plum tomatoes
- 1 bay leaf
How To Make Shellfish And Andouille Gumbo With Shrimp, Scallops, Clams And Oysters With Crispy Okra?
- Prepare the Gumbo Base: Cook 225g andouille sausage in a medium skillet until browned on both sides, then remove. In the same pan, cook 2 small ribs of celery, 2 carrots, 1 large onion, 1 red bell pepper, and 3 cloves garlic until soft.
- Make the Roux: Melt 113g butter in a large pot. Add 64g flour and cook, stirring, for 5-7 minutes until it turns light brown.
- Add the Vegetables and Stock: Stir in the cooked vegetables and cook for 3 minutes. Add 1.4L shrimp stock to the pot and bring to a boil. Reduce heat, add the sausage, and simmer for 20 minutes. Season with salt and pepper.
- Cook the Seafood: Heat 60ml canola oil in a pan over high heat. Sear 12 scallops for 2 minutes on one side, then remove. In the same pan, cook 12 shrimp for 3-4 minutes, then remove. Add the scallops, shrimp, 18 oysters, and 170g crabmeat to the gumbo and cook until the oysters are done.
- Prepare the Crispy Okra: Heat 2 inches of canola oil in a pan over medium heat. Coat 225g sliced okra in 200g cornmeal and fry in batches until golden. Drain on paper towels and season with salt.
- Serve: Divide the seafood among 4 bowls, pour the sauce over, and drizzle with 30ml honey. Top with crispy okra and fresh cilantro.
- Cook the Stock Ingredients: Sauté 450g shrimp shells, 1 onion, 1 carrot, and 1/2 celery stalk in 1 tbsp oil for 5 minutes.
- Simmer the Stock: Add 1.4L water, 240ml white wine, 1 tomato, and 1 bay leaf. Reduce heat and simmer for 40 minutes.
- Strain the Stock: Strain the stock through a fine sieve or cheesecloth.
Recipe Tips:
- Use fresh seafood: Fresh shrimp, scallops, oysters, and crabmeat will make a big difference in the flavor and texture of your gumbo.
- Don’t rush the roux: Cook the roux slowly until it’s light brown for the best flavor. It’s the base of your gumbo.
- Adjust the stock: If the gumbo is too thick, add more stock to get the right consistency.
- Fry okra in batches: Fry the okra in small batches to ensure it crisps up evenly without getting soggy.
- Let the gumbo simmer: Allow the gumbo to simmer for at least 20 minutes to deepen the flavors before adding the seafood.
How To Store & Reheat Leftovers?
- Refrigerate: Cool the gumbo to room temperature, then store it in an airtight container in the fridge for up to 3 days.
- Freeze: Cool completely, then store in a freezer-safe container for up to 3 months.
- Reheat: Heat the gumbo in a pot over medium heat for 5-7 minutes, stirring often. Add some stock if needed.
Nutrition Facts:
- Calories: 350 kcal
- Total Fat: 13g
- Saturated Fat: 4g
- Cholesterol: 50mg
- Sodium: 800mg
- Potassium: 300mg
- Total Carbohydrate: 30g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 25g
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