Gumbo-Style Shellfish Pan Roast

Recipe Ingredients

		Gumbo Broth
1		Onion - diced fine
5		Celery stalks - chopped fine
2		Carrots - chopped fine
1/2 lb	227g / 8oz	Butter
1 1/2		Lobster Stock - (see recipe)
1 1/2 cups	93g / 3.3oz	Flour
		For The Pan Roast
6		Crawfish in shell
36		Crawfish tails
6		Fresh oysters - shuck, and
		Reserve 6 shell halves
12		Shrimp
2 lbs	908g / 32oz	Andouille sausage - sliced 1/4" thick,
		And sauteed
1/4 cup	36g / 1.3oz	Chopped chives
1/2 cup	8g / 0.3oz	Chopped cilantro
		Salt - to taste
		Freshly-ground black pepper - to taste
		For Serving
6		Blue Cornbread - (see recipe)
		Crawfish Butter - (see recipe)

Recipe Instructions

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

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