Shellfish And Andouille Gumbo With Shrimp Scallops Clams And Oysters With Crispy Okra Recipes
This recipe can be made with prepared stock, but it makes perfect sense to use the shrimp shells you would otherwise discard to make your own, at a fraction of the cost and 10 times the flavor. Don't worry if you don't have all the herbs; the most important ingredients are the shrimp shells, onion, bay leaf and carrot. The stock will still be good even if it's missing a few components.
Recipe From foodnetwork.com
Provided by Food Network
Categories main-dish
Time 2h5m
Yield 10 servings
Number Of Ingredients 28
Gumbo is like many regional dishes: there are nearly as many interpretations as there are cooks. Most include the common Louisiana trinity of vegetables: green peppers, celery and onion. Some include meat, often a spicy sausage like andouille, in addition to or in place of shellfish. And while some gumbos rely on okra as a thickener, others use a roux, a combination of flour and fat cooked until brown and tasty. What I like about this gumbo is that it borrows a little from many approaches to create a lighter, more contemporary dish: a one-pot meal that's ideal for any occasion calling for a crowd-pleaser.
Recipe From cooking.nytimes.com
Provided by Mark Bittman
Categories dinner, lunch, one pot, appetizer, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
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