Shellfish and Andouille Gumbo

Name: Shellfish and Andouille Gumbo
Yield: Serves 6 to 8
Ingredients: 1/2 pound andouille sausage, cut into thin rounds; 1 large stalk celery, finely diced; 1 large carrot, finely diced; 1 large Spanish onion, finely diced; 1 red bell pepper, finely diced; 3 cloves garlic, finely chopped; 8 tablespoons (1 stick) unsalted butter; 1/2 cup all-purpose flour; 4 to 5 cups Shrimp Stock (page 241); 1 plum tomato, halved, seeded, and chopped; 8 sprigs fresh thyme; 2 tablespoons honey; Few dashes of Tabasco sauce; Kosher salt and freshly ground black pepper; 4 tablespoons canola oil; 12 sea scallops; 12 large shrimp, peeled (but tails left on) and deveined; 18 oysters, shucked; Crispy Okra (recipe follows); Chopped fresh cilantro, for garnish; Chopped fresh flat-leaf parsley, for garnish

December 14, 2011

Gumbo—it doesn’t get much more Louisiana style than that. Louisiana is a prototype for the melting pot of cultures that defines this country; this hearty dish alone can count the cuisines of West Africa, France, and Italy among its influences. Both the Creole and Cajun communities have laid claim to this spicy seafood stew, and I’ve appropriated a bit from each in this version: the Creole comes in with the tomatoes—that’s the Italian presence making itself known—and the Cajun of course is present in the spicy pork andouille sausage. Okra is a traditional gumbo component, and it’s usually cooked into the body of the soup. I like the flavor but find that the texture can be a bit slimy. Deep-fried cornmeal-crusted rings of okra solve that problem deliciously.

Recipe notes

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Brussels Sprout Pasta

This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

French Silk Pie

A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.