Name: Gumbo-Style Shellfish Pan Roast
Ingredients: === GUMBO BROTH ===; 1 Onion; diced fine; 5 Celery stalks; chopped fine; 2 Carrots; chopped fine; 1/2 lb Butter; 1 1/2 ga Lobster Stock; (see recipe); 1 1/2 c Flour; === FOR THE PAN ROAST ===; 6 Whole crawfish in shell; 36 Crawfish tails; 6 Fresh oysters; shuck, and; Reserve 6 shell halves; 12 Shrimp; 2 lb Andouille sausage; sliced 1/4" thick,; And sauteed; 1/4 c Chopped chives; 1/2 c Chopped cilantro; Salt; to taste; Freshly-ground black pepper; to taste; === FOR SERVING ===; 6 Pieces Blue Cornbread; (see recipe); Crawfish Butter; (see recipe)

After the respite, the Christians again came under persecution, this time from Marcus Aurelius, in A.D. 61. One of those who suffered this time was Polycarp, the venerable bishop pf Smyrna... As he entered the stadium with his guards, a voice from heaven was heard to say, 'Be strong, Polycarp, and play the man.' No one nearby saw anyone speaking but many people heard the voice. Brought before the tribunal and the crowd, Polycarp refused to deny Christ, although the proconsul begged him to 'consider yourself and have pity on your great age. Reproach Christ and I will release you.' Polycarp replied, 'Eighty-six years I have served Him, and He never once wronged me. How can I blaspheme my King, who saved me?' Threatened with wild beasts and fire, Polycarp stood his ground.

John Foxe

CATEGORY	CUISINE	TAG	YIELD
Seafood		Dujour07	6	servings

INGREDIENTS

		=== GUMBO BROTH ===
1		Onion; diced fine
5		Celery stalks; chopped fine
2		Carrots; chopped fine
1/2	lb	Butter
1 1/2	ga	Lobster Stock; (see recipe)
1 1/2	c	Flour
		=== FOR THE PAN ROAST ===
6		Whole crawfish in shell
36		Crawfish tails
6		Fresh oysters; shuck, and
		Reserve 6 shell halves
12		Shrimp
2	lb	Andouille sausage; sliced 1/4" thick,
		And sauteed
1/4	c	Chopped chives
1/2	c	Chopped cilantro
		Salt; to taste
		Freshly-ground black pepper; to taste
		=== FOR SERVING ===
6		Pieces Blue Cornbread; (see recipe)
		Crawfish Butter; (see 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"
S(Formatted for MC5): "07-23-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Bobby Flay
Converted by MM_Buster v2.0l.

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