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sausage stalk celery carrot Spanish onion red bell pepper garlic butter all-purpose shrimp tomato thyme honey Tabasco sauce kosher salt canola oil scallops shrimp oysters fresh cilantro flat leaf parsley
Viewed: 66 - Published at: 7 years agoIngredients
- 1/2 pound andouille sausage, cut into thin rounds
- 1 large stalk celery, finely diced
- 1 large carrot, finely diced
- 1 large Spanish onion, finely diced
- 1 red bell pepper, finely diced
- 3 cloves garlic, finely chopped
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 4 to 5 cups Shrimp Stock (page 241)
- 1 plum tomato, halved, seeded, and chopped
- 8 sprigs fresh thyme
- 2 tablespoons honey
- Few dashes of Tabasco sauce
- Kosher salt and freshly ground black pepper
- 4 tablespoons canola oil
- 12 sea scallops
- 12 large shrimp, peeled (but tails left on) and deveined
- 18 oysters, shucked
- Crispy Okra (recipe follows)
- Chopped fresh cilantro, for garnish
- Chopped fresh flat-leaf parsley, for garnish
Method
- Heat a large saute pan over high heat.
- Add the andouille and cook until golden brown on both sides, about 4 minutes.
- Transfer with a slotted spoon to a plate lined with paper towels.
- Add the celery, carrot, onion, and bell pepper to the pan and cook in the andouille fat until soft, about 5 minutes.
- Add the garlic and cook for 1 minute.
- Remove from the heat.
- Melt the butter in a large Dutch oven over medium heat.
- Gradually whisk in the flour.
- Cook the mixture, whisking occasionally, until its deep golden brown, 7 to 10 minutes.
- Scrape the onion mixture into the brown roux and cook for about 3 minutes without stirring.
- While the roux is cooking, pour the shrimp stock and 1 cup water into a large saucepan and bring to a simmer over low heat.
- Whisk 4 cups of the stock into the roux.
- Add the tomato and thyme and bring to a boil, whisking occasionally.
- Reduce the heat to medium-low, add the andouille sausage, and continue simmering for about 20 minutes, adding more stock or water if the mixture is too thick.
- Season the mixture with the honey, Tabasco sauce, and salt and pepper to taste.
- Discard the thyme.
- Heat 2 tablespoons of the oil in a large saute pan over high heat until the oil begins to shimmer.
- 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.
- Wipe out the skillet, add the remaining 2 tablespoons oil, and heat over medium-high heat until the oil begins to shimmer.
- Season the shrimp with salt and pepper and cook until just pink, about 1 minute per side.
- Add the shrimp, scallops, and oysters to the sauce and continue cooking until the oysters and scallops are just cooked through, about 1 minute.
- Divide the seafood among large shallow bowls, ladle in some of the broth and sausage, and garnish with the crispy okra and chopped cilantro and parsley.
