Gumbo-Style Shellfish Pan Roast

1 review, 4 star(s). 100% would make again

Ready in 1h

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1 Onion; diced fine
Reserve 6 shell halves
12 Shrimp
2 lb Andouille sausage; sliced
6 Pieces Blue Cornbread; (see
Crawfish Butter; (see
1/4 c Chives; Chopped
2 Carrots; chopped fine
And sauteed
5 Celery stalks; chopped fine
1 1/2 c Flour
1/2 c Chopped cilantro
6 Fresh oysters; shuck, and
36 Crawfish tails
1/2 lb Butter
6 Whole crawfish in shell
Salt; to taste
1 1/2 ga Lobster Stock; (see recipe)
Black Pepper; freshly ground

Original recipe makes 6 servings



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 -" Recipe by: Bobby Flay

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Calories Per Serving: 694 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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