Shellfish and andouille gumbo with prawn, scallops, clams and oysters with crispy okra Recipe | Food Network UK

Ingredients

• 225g andouille sausage, cut into thin rounds
• 2 small celery stalks, finely chopped
• 2 carrots, finely diced
• 1 large Spanish onion, finely diced
• 1 sweet red pepper, finely diced
• 3 cloves garlic, finely chopped
• 110g unsalted butter
• 110g flour
• 1.35 to 1.8L prawn stock
• Salt and freshly ground black pepper
• 2 tbsp honey
• Freshly chopped coriander leaves, for garnish
• Freshly chopped flat-leaf parsley, for garnish
• For the seafood
• 60ml rapeseed oil
• 12 scallops
• 12 large prawns, peeled, deveined, and tails on
• 18 shucked oysters
• 170g lump crabmeat
• For the crispy okra
• Rapeseed oil
• 340g polenta
• For the prawn stock
• 675g raw prawn shells and tails
• 1 large onion, coarsely chopped
• 1 small carrot, coarsely chopped
• 1.35L water
• 225ml white wine
• 1 medium fresh tomato, or 110g tinned plum tomatoes
• 1 bay leaf