| 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 | gl | 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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