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Shellfish And Andouille Gumbo With Shrimp, Scallops, Clams And Oysters With Crispy Okra Recipe


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Ingredients for 6 servings

2 tablespoon honey

1 stick unsalted butter

1 small carrot, coarsely chopped

salt and freshly ground black pepper

2 carrots, finely diced

Freshly chopped cilantro leaves, for garnish

12 scallops

1 large Spanish onion, finely diced

1/2 cup flour

Freshly chopped flat-leaf parsley, for garnish

3 cups raw shrimp shells and tails

6 to 8 cups shrimp stock, recipe follows

3 cloves garlic, finely chopped

1 bay leaf

1/4 cup canola oil

1/2 medium celery stalk

Canola oil

12 large shrimp, peeled, deveined, and tails on

2 small ribs celery, finely chopped

1/2 pound okra, cut into 1/4-inch thick slices

1/2 pound andouille sausage, cut into thin rounds

6 cups water

1 medium fresh tomato, or 1/2 cup canned plum tomatoes

18 shucked oysters

1 large onion, coarsely chopped

1 red bell pepper, finely diced

6 ounces lump crabmeat

1 cup white wine

1 1/2 cups yellow cornmeal

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