SHELLFISH AND ANDOUILLE GUMBO WITH SHRIMP ... - FOOD NETWORK
Provided by Bobby Flay
Categories main-dish
Total Time 1 hours 50 minutes
Prep Time 35 minutes
Cook Time 1 hours 15 minutes
Yield 6 servings
Number Of Ingredients 29
Steps:
- For the gumbo base: 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, bell pepper and garlic until soft.
- 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.
- Bring the stock to a boil in a large saucepan. Whisk in about 6 cups of the stock into the roux mixture. Bring to a 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: Heat 2 tablespoon of the oil in a large saute pan, over high heat until almost smoking. Season the scallops with salt and pepper and sear the scallops, on one side, until golden brown, about 2 minutes. Remove and set aside on a plate.
- Wipe out the skillet and add the remaining olive oil. Heat over medium-high until almost smoking. Season the shrimp with salt and pepper and cook until just pink, about 3 to 4 minutes. Remove and set aside with the scallops.
- Add the scallops, shrimp, oysters and crab to the sauce and continue cooking until oysters are plump and cooked.
- For the Crispy Okra: Heat 2-inches of canola oil in a high sided saute pan over medium heat until it begins to shimmer. Line a baking sheet with paper towels.
- Place the cornmeal in a shallow baking dish and season with salt and pepper.
- Season the okra with salt and pepper and toss in the cornmeal. Fry the okra, in batches, until golden brown. Remove with a slotted spoon to the baking sheet and season with salt.
- 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 and chopped parsley and cilantro.
- In a large saucepan over high heat, heat the oil until amost smoking and saute the shrimp 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.
- Strain though cheesecloth or a fine strainer.
ROTISSERIE CHICKEN RECIPE | BOBBY FLAY | FOOD NETWORK
Provided by Bobby Flay
Categories main-dish
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 4 or 8 servings
Number Of Ingredients 3
Steps:
- Preheat the grill to medium-high. Brush the chickens with oil and season the outside and cavities with salt and pepper. Skewer the chickens onto the rotisserie rod and grill, on the rotisserie, for 30 to 35 minutes, or until the chicken is golden brown and just cooked through. Remove from grill and let rest for 10 minutes before serving.
More about "bobby flay gumbo recipe recipes"
SHELLFISH AND ANDOUILLE GUMBO WITH SHRIMP ... - FOOD NETWORK
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Reviews 4.9
Total Time 1 hours 50 minutes
Category main-dish
Cuisine american
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Category main-dish
Cuisine american
- Strain though cheesecloth or a fine strainer.
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ROTISSERIE CHICKEN RECIPE | BOBBY FLAY | FOOD NETWORK
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Reviews 3.5
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Category main-dish
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Category main-dish
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- Preheat the grill to medium-high. Brush the chickens with oil and season the outside and cavities with salt and pepper. Skewer the chickens onto the rotisserie rod and grill, on the rotisserie, for 30 to 35 minutes, or until the chicken is golden brown and just cooked through. Remove from grill and let rest for 10 minutes before serving.
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SHELLFISH AND ANDOUILLE GUMBO WITH SHRIMP ... - FOOD NETWORK
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Cuisine american
Reviews 4.9
Total Time 1 hours 50 minutes
Category main-dish
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- Strain though cheesecloth or a fine strainer.
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GUMBO RECIPE | GUY FIERI | FOOD NETWORK
Guy knows that the secret to great gumbo is the roux-cooking flour until it's nice and dark before adding liquid. Be patient! As the flour cooks, it'll mellow into a gorgeous golden-brown.
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Reviews 4.7
Total Time 11 hours 0 minutes
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Total Time 11 hours 0 minutes
- Serve over rice and garnish with parsley.
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