Recipe
February 16, 2011
Shellfish Gumbo Recipe
Shrimp Stock
Step 1: Heat the oil in a large saucepan over high heat until almost smoking. Add the shrimp shells and tails, onion, carrot, and celery, and sauté, stirring, for 5 minutes.
Step 2: Add the wine and boil until reduced by half.
Step 3: Add 8 cups cold water, the tomato, bay leaf, and peppercorns. Reduce the heat to medium, cover partially, and simmer for 40 minutes.
Step 4: Strain the stock through cheesecloth or a fine-mesh strainer into a bowl.
Gumbo
Step 1: Melt the butter in a large Dutch oven over medium heat. Gradually whisk in the flour until smooth. Cook the roux, stirring occasionally with a wooden spoon, until it’s a light caramel colour, 5-7 minutes. Then stir in all the vegetables and the garlic, and cook until the mixture begins to turn a deep chocolate colour, about 5 minutes.
Step 2: Whisk the 4 cups hot stock into the roux mixture, and bring to a boil. Then reduce the heat to low and simmer for about 20 minutes. Add more stock if the mixture is too thick. Season with the honey and salt and pepper to taste.
Step 3: Meanwhile, heat 2″ of canola oil in a deep sauté pan over medium-high heat until it begins to shimmer. Put the cornmeal in a shallow baking dish and season with salt and pepper. Season the okra with salt and pepper, and toss it in the cornmeal. Fry the okra, in batches, in the hot oil until golden brown, 2 minutes. Remove with a slotted spoon to a paper-towel-lined baking sheet and season with salt.
Step 4: Heat 2 tbsp of the oil in a large sauté pan over high heat until almost smoking. Season the shrimp with salt and pepper. Add half of the shrimp to the pan and cook until just pink on both sides, about 2 minutes. Set aside on a plate. Repeat with the remaining 2 tbsp oil and shrimp.
Step 5: Add the shrimp, oysters, and crab meat to the sauce and simmer until the oysters are plump and cooked through, about 1 minute. Divide the seafood among 6-8 shallow bowls, ladle in some of the sauce, and garnish with the fried okra, chopped parsley, and green onions.
Makes 6 to 8 servings
See more recipes from Bobby Flay.
Reprinted with permission from Bobby Flay’s Throwdown (2010 Clarkson Potter).
Directions
Yield:
Shrimp Stock
Step 1: Heat the oil in a large saucepan over high heat until almost smoking. Add the shrimp shells and tails, onion, carrot, and celery, and sauté, stirring, for 5 minutes.
Step 2: Add the wine and boil until reduced by half.
Step 3: Add 8 cups cold water, the tomato, bay leaf, and peppercorns. Reduce the heat to medium, cover partially, and simmer for 40 minutes.
Step 4: Strain the stock through cheesecloth or a fine-mesh strainer into a bowl.
Gumbo
Step 1: Melt the butter in a large Dutch oven over medium heat. Gradually whisk in the flour until smooth. Cook the roux, stirring occasionally with a wooden spoon, until it’s a light caramel colour, 5-7 minutes. Then stir in all the vegetables and the garlic, and cook until the mixture begins to turn a deep chocolate colour, about 5 minutes.
Step 2: Whisk the 4 cups hot stock into the roux mixture, and bring to a boil. Then reduce the heat to low and simmer for about 20 minutes. Add more stock if the mixture is too thick. Season with the honey and salt and pepper to taste.
Step 3: Meanwhile, heat 2″ of canola oil in a deep sauté pan over medium-high heat until it begins to shimmer. Put the cornmeal in a shallow baking dish and season with salt and pepper. Season the okra with salt and pepper, and toss it in the cornmeal. Fry the okra, in batches, in the hot oil until golden brown, 2 minutes. Remove with a slotted spoon to a paper-towel-lined baking sheet and season with salt.
Step 4: Heat 2 tbsp of the oil in a large sauté pan over high heat until almost smoking. Season the shrimp with salt and pepper. Add half of the shrimp to the pan and cook until just pink on both sides, about 2 minutes. Set aside on a plate. Repeat with the remaining 2 tbsp oil and shrimp.
Step 5: Add the shrimp, oysters, and crab meat to the sauce and simmer until the oysters are plump and cooked through, about 1 minute. Divide the seafood among 6-8 shallow bowls, ladle in some of the sauce, and garnish with the fried okra, chopped parsley, and green onions.
Makes 6 to 8 servings
See more recipes from Bobby Flay.
Reprinted with permission from Bobby Flay’s Throwdown (2010 Clarkson Potter).
[img_assist|nid=2009437|title=|desc=|link=none|align=middle|width=225|height=298]Ben Fink