Shellfish and andouille gumbo with prawns,scallops, clams and oysters with crispy okra

  • Preparation Time35 mins
  • Cooking Time75 mins
  • Serves6
  • DifficultyMedium

For the gumbo base

250g andouille sausage, cut into thin rounds
2 small ribs celery, finely chopped
2 carrots, finely diced
1 large Spanish onion, finely diced
1 red pepper, finely diced
3 cloves garlic, finely chopped
110g unsalted butter
70g plain flour
1.5L to 2L prawns stock, recipe follows
Salt and freshly ground black pepper
2 tablespoons honey
Freshly chopped coriander leaves, for garnish
Freshly chopped flat-leaf parsley, for garnish

For the seafood

60ml rapeseed oil
12 scallops
12 large prawns, peeled, deveined and tails on, reserve for prawns stock
18 shucked oysters
180g lump crabmeat

For the crispy okra

Rapeseed oil
250g okra, cut into 1-cm thick slices
200g yellow cornmeal
Salt and freshly ground black pepper

For the prawns stock

Reserved prawns' shells, raw
1 large onion, coarsely chopped
1 small carrot, coarsely chopped
1/2 medium celery stalk
1.5L water
250ml white wine
1 medium fresh tomato, or 130ml tinned plum tomatoes
1 bay leaf
For the gumbo base:

1) 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.

2) 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 colour, about 5 to 7 minutes. Add the onion mixture and cook for about 3 minutes, without stirring.

3) Bring the prawns stock to a boil in a large saucepan. Whisk in about 1.5L of the prawns 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:

1) Heat 2 tbsps 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.

2) Wipe out the skillet and add the remaining olive oil. Heat over medium-high until almost smoking. Season the prawns with salt and pepper and cook until just pink, about 3 to 4 minutes. Remove and set aside with the scallops.

3) Add the scallops, prawns, oysters and crab to the sauce and continue cooking until oysters are plump and cooked.

For the crispy okra:

1) Heat 4-cm of rapeseed oil in a high sided saute pan over medium heat until it begins to shimmer. Line a baking sheet with paper towels.

2) Place the cornmeal in a shallow baking dish and season with salt and pepper.

3) 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.

4) 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.

For the prawns stock:

1) In a large saucepan over high heat, heat the oil until amost smoking and saute the prawns 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.

2) Strain through cheesecloth or a fine strainer

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