Gumbo-style shellfish pan roast

6 servings

Ingredients

Quantity Ingredient
=== GUMBO BROTH ===
1 Onion; diced fine
5 Celery stalks; chopped fine
2 Carrots; chopped fine
½ pounds Butter
1½ gallon Lobster Stock; (see recipe)
1½ cup Flour
=== FOR THE PAN ROAST ===
6 Whole crawfish in shell
36 Crawfish tails
6 Fresh oysters; shuck, and
Reserve 6 shell halves
12 Shrimp
2 pounds Andouille sausage; sliced 1/4\" thick,
And sauteed
¼ cup Chopped chives
½ cup Chopped cilantro
Salt; to taste
Freshly-ground black pepper; to taste
=== FOR SERVING ===
6 Pieces Blue Cornbread; (see recipe)
Crawfish Butter; (see recipe)

Directions

Gumbo Broth: In a large sauce pot melt the butter on medium-high heat and sweat the vegetables until the onions are translucent and carrots are soft.

Add the flour, stir constantly and cook over medium heat until dark brown, making sure there are no lumps. Add Lobster Stock and reduce ⅓ its original volume. Place the broth in a large saute pan. Add crawfish, tail meat and whole, oysters, shrimp, andouille, chives, and cilantro. Cook over medium heat until shrimp and oysters are cooked. Season with salt and pepper to taste. Divide between 6 soup bowls and place Blue Cornbread in the center of each bowl. Place cooked oyster in the 6 reserved oyster shells and lean against cornbread. Top cornbread with the Crawfish Butter.

This recipe yields 6 servings.

Source: "CHEF DU JOUR - (Show # DJ-9192) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-23-1999 by Joe Comiskey - joecomiskey@..."

Recipe by: Bobby Flay

Converted by MM_Buster v2.0l.

Related recipes