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 1/3 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 - email@example.com" Recipe by: Bobby Flay
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|Serving Size: 1 Serving (284g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 558 (80%)|
|Amt Per Serving||% DV|
|Total Fat 61.9g||83 %|
|Saturated Fat 38.9g||195 %|
|Monounsaturated Fat 16g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 180.8mg||56 %|
|Sodium 454.8mg||16 %|
|Potassium 106.2mg||3 %|
|Total Carbohydrate 29.1g||9 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 27.9g|
|Protein 7.2g||10 %|
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Calories per serving: 694
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