Shellfish and andouille gumbo with prawn, scallops, clams and oysters with crispy okra

  • 225g andouille sausage, cut into thin rounds
  • 2 small celery stalks, finely chopped
  • 2 carrots, finely diced
  • 1 large Spanish onion, finely diced
  • 1 sweet red pepper, finely diced
  • 3 cloves garlic, finely chopped
  • 110g unsalted butter
  • 110g flour
  • 1.35 to 1.8L prawn stock
  • Salt and freshly ground black pepper
  • 2 tbsp honey
  • Freshly chopped coriander leaves, for garnish
  • Freshly chopped flat-leaf parsley, for garnish
  • For the seafood
  • 60ml rapeseed oil
  • 12 scallops
  • 12 large prawns, peeled, deveined, and tails on
  • 18 shucked oysters
  • 170g lump crabmeat
  • For the crispy okra
  • Rapeseed oil
  • 340g polenta
  • Salt and freshly ground black pepper
  • For the prawn stock
  • 675g raw prawn shells and tails
  • 1 large onion, coarsely chopped
  • 1 small carrot, coarsely chopped
  • 1.35L water
  • 225ml white wine
  • 1 medium fresh tomato, or 110g tinned plum tomatoes
  • 1 bay leaf
For the prawn stock:

1) In a large saucepan over high heat, heat the oil until almost smoking and saute the prawn shells and tails, onion, carrot and celery for 5 minutes, stirring. Add the water, wine, tomato and bay leaf. Reduce to medium, partly cover, and simmer 40 minutes.

2) Strain though cheesecloth or a fine sieve.

For the gumbo:

1) Heat a medium skillet over high heat. Add the andouille and cook until golden brown on both sides. Remove to a plate lined with paper towels. Do not drain. In the same pan, cook the celery, carrots, onion, sweet red pepper and garlic until soft.

2) Melt the butter over medium heat in a large Dutch oven. Gradually add the flour, stirring occasionally. Cook the mixture (roux) until it's a light-caramel color, about 5 to 7 minutes. Add the onion mixture and cook for about 3 minutes, without stirring.

3) Bring the stock to the boil in a large saucepan. Whisk in about 6 cups of the stock into the roux mixture. Bring to the boil, then reduce the heat to a simmer. Add the andouille sausage and continue simmering for about 20 minutes, add more stock if the mixture is too thick. Season with salt and pepper, to taste.

For the seafood:

1) Heat 2 tablespoons of the oil in a large saute pan, over high heat until almost smoking. Season the scallops with salt and pepper and sear on one side until golden brown, about 2 minutes. Remove and set aside on a plate.

2) Wipe out the skillet and add the remaining olive oil. Heat over medium-high until almost smoking. Season the prawns with salt and pepper and cook until just pink, about 3 to 4 minutes. Remove and set aside with the scallops.

3) Add the scallops, prawns, oysters and crab to the sauce and continue cooking until oysters are plump and cooked.

For the crispy okra:

1) Heat 5-cm of rapeseed oil in a high-sided saute pan over medium heat until it begins to shimmer. Line a baking tray with paper towels.

2) Place the polenta in a shallow baking dish and season with salt and pepper.

3) Season the okra with salt and pepper and toss in the polenta. Fry the okra, in batches, until golden brown. Remove with a slotted spoon to the baking tray and season with salt.

4) Divide the seafood among 4 shallow bowls, ladle in some of the sauce and sausage and add the honey and garnish with the fried okra, chopped parsley and coriander.

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