Scallop and Andouille Gumbo with Shrimp
- Prep Time: 30
- Cook Time: 90
- Total Time: 2 hours
- Yield: 12 servings 1x
Description
The traditionally humble Louisiana stew is elevated to a haute entrée by topping the dish with exquisite sea scallops and jumbo shrimp that are seared to order for the ultimate comfort food.
Scale
Ingredients
- 1/2 cup (125 mL/4 oz) vegetable oil
- 2 lb (1 kg) Andouille sausage, sliced
- 4 cups (1 L/1 lb 2 oz) chopped onions
- 4 cups (1 L/1 lb 4 oz) chopped red bell peppers
- 4 cups (1 L/1 lb 2 oz) chopped celery
- 6 cloves garlic, minced
- 1/2 tsp (2 mL/0.1 oz) cayenne pepper
- 3/4 cup (175 mL/3.8 oz) all-purpose flour
- 1/2 cup (125 mL/4 oz) white wine
- 1/4 cup (60 mL/0.5 oz) chopped fresh thyme leaves
- 3 bay leaves
- 4 cups (1 L/2 lb) chicken broth
- 1 1/2 cups (375 mL/12 oz) clam juice
- 1 can (28 oz/3 lb 8 oz) diced tomatoes
- 1 lb (500 g) sliced frozen okra
Assembly:
- 3/4 cup (175 mL/6 oz) vegetable oil
- 3/4 cup (175 mL/6 oz) butter
- 48 Grille & Galleyâ„¢ Fresh Sea Scallops
- 36 Grille & Galleyâ„¢ Fresh Jumbo Shrimp
- 2 tbsp 30 mL) each sea salt (2 oz) and pepper (0.6 oz)
Instructions
- Heat oil in large stockpot set over medium-high heat; cook sausage for 6 to 8 minutes or until lightly browned. Using slotted spoon, transfer sausage to paper towel—lined plate. Add onions, bell peppers and celery to skillet. Cook, stirring occasionally, for about 20 minutes or until softened. Stir in garlic and cayenne; cook for 3 to 5 minutes or until fragrant.
- Sprinkle in flour; stir to combine. Cook, stirring often, for about 10 minutes or until deep reddish-brown colour. Add wine, thyme and bay leaves; cook, scraping up browned bits, for about 5 minutes or until slightly reduced. Stir in chicken broth, clam juice and diced tomatoes; bring to boil.
View the instructional video:
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