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1
Heat a large saute pan over high heat.
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2
Add the andouille and cook until golden brown on both sides, about 4 minutes.
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3
Transfer with a slotted spoon to a plate lined with paper towels.
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4
Add the celery, carrot, onion, and bell pepper to the pan and cook in the andouille fat until soft, about 5 minutes.
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5
Add the garlic and cook for 1 minute.
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6
Remove from the heat.
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7
Melt the butter in a large Dutch oven over medium heat.
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8
Gradually whisk in the flour.
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9
Cook the mixture, whisking occasionally, until its deep golden brown, 7 to 10 minutes.
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10
Scrape the onion mixture into the brown roux and cook for about 3 minutes without stirring.
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11
While the roux is cooking, pour the shrimp stock and 1 cup water into a large saucepan and bring to a simmer over low heat.
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12
Whisk 4 cups of the stock into the roux.
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13
Add the tomato and thyme and bring to a boil, whisking occasionally.
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14
Reduce the heat to medium-low, add the andouille sausage, and continue simmering for about 20 minutes, adding more stock or water if the mixture is too thick.
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15
Season the mixture with the honey, Tabasco sauce, and salt and pepper to taste.
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16
Discard the thyme.
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17
Heat 2 tablespoons of the oil in a large saute pan over high heat until the oil begins to shimmer.
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18
Season the scallops with salt and pepper and sear the scallops on one side until golden brown, about 2 minutes.
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19
Remove and set aside on a plate.
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20
Wipe out the skillet, add the remaining 2 tablespoons oil, and heat over medium-high heat until the oil begins to shimmer.
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21
Season the shrimp with salt and pepper and cook until just pink, about 1 minute per side.
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22
Add the shrimp, scallops, and oysters to the sauce and continue cooking until the oysters and scallops are just cooked through, about 1 minute.
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23
Divide the seafood among large shallow bowls, ladle in some of the broth and sausage, and garnish with the crispy okra and chopped cilantro and parsley.
