Firefighter Shane and his Seafood Gumbo

Shane prepared a great gumbo, oh was a very good gumbo. He said it was a Bobby Flay throw down recipe....modified a bit.

The recipe as best I can figure is the following....I did not cook this. But plan to in the near future.

* 1/2 pound andouille sausage, cut into thin rounds (Shane used Registers hot sausage)
* celery, finely chopped
* 2 carrots, finely diced
* 1 large onion, finely diced
* 1 red bell pepper, finely diced
* 3 cloves garlic, finely chopped
* 1 stick unsalted butter
* 1/2 cup flour
* 2 packages College Inn broth
* Salt and freshly ground black pepper
* 2 tablespoon honey
* Roughly 3 to 4 pounds large shrimp, peeled and deveined

Crispy Okra:

* Canola oil
* 1/2 pound okra, cut into 1/4-inch thick slices
* 1 1/2 cups yellow cornmeal
* Salt and freshly ground black pepper


Heat a medium skillet over high heat. Add the sausage 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, onion, bell pepper and garlic until soft.

Melt the butter
over medium heat in a large stock pot. Gradually add the flour, stirring occasionally. Cook the mixture (roux) 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 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 tablespoons of the oil in a large saute pan, Season the shrimp with salt and pepper and cook until just pink, about 3 to 4 minutes. Add the shrimp to the sauce and continue cooking.

Note: You could also add oysters and scallops.

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.

Shane cooked a large pot of white rice. When everything was ready he ladled a serving of rice in a bowl. Next a serving of the delicious gumbo over the rice. Top with crunchy fried okra.

While Shane was cooking we all stood around the kitchen, getting in his way, not helping at all, drinking and can see....

The end of the evening we sat around a fire. Really hypnotizing as you sit close for the warmth and watch the flames flickering.

It was a good Thanksgiving. I am hoping everyone had a great time.


monicajane said...

oh, wow...that sound to die for...

Cathy said...

Firefighters make the best cooks - not sure why but they do! Looks like a fun night!

Velva said...

That gumbo does look delicious. Shane made a perfect recipe for a cool Tallahassee evening. I really like the fried okra as a topping. I will have to remember that one.

P.S. I got your information about the ricer. I may just have to check that out. Thanks.

5 Star Foodie said...

The gumbo sounds amazing! Hope you had a wonderful Thanksgiving!

A Year on the Grill said...

love gumbo with shrimp and sausage...

and love the end by the firepit

life is good at the manor

Nat said...

Bobby would be challenged by this modified version for sure...sounds awesome Tina...I am assuming Shane might be your son ?...well you must be so proud he can cook really great like this !...& So Glad you guys had a lovely time...!

girlichef said...

omg, yum!! I totally want some :D And a fire to sit around and get toasty...very nice. Sounds like a great day.

Janel said...

I've never tried making gumbo myself, but this one sure does sound good!

Donna-FFW said...

Firefighter recipes are the best.. not that I am partial to firemen;)

It sounds incredibly delicious.

Pierce said...

Thanks everyone!

I think firefighters must eat better than most of us....Shane is my almost brother-in-law...a good cook and really nice guy.

Velva - let me know how you like the ricer. I know it's meant to keep you from peeling potatoes but I think it's easier if you do peel them.

Life is good at the manor, Year on the Grill :-)

Donna, I was thinking of you when Shane was cooking.

Thanks to all for the great comments. If my Internet connection holds out I'd love to go visiting :-)

Fresh Local and Best said...

This looks like a terrific and fiery recipe! I love all the shrimp you added. Yum!

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