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1
Heat a medium skillet over high heat.
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2
Add the andouille and cook until golden brown on both sides.
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3
Remove to a plate lined with paper towels.
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4
Do not drain.
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5
In the same pan, cook the celery, carrots, onion, bell pepper and garlic until soft.
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6
Melt the butter over medium heat in a large Dutch oven.
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7
Gradually add the flour, stirring occasionally.
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8
Cook the mixture (roux) until it's a light-caramel color, about 5 to 7 minutes.
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9
Add the onion mixture and cook for about 3 minutes, without stirring.
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10
Bring the stock to a boil in a large saucepan.
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11
Whisk in about 6 cups of the stock into the roux mixture.
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12
Bring to a boil, then reduce the heat to a simmer, add the andouille sausage and continue simmering for about 20 minutes, add more stock if the mixture is too thick.
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13
Season with salt and pepper, to taste.
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14
Heat 2 tablespoon of the oil in a large saute pan, over high heat until almost smoking.
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15
Season the scallops with salt and pepper and sear the scallops, on one side, until golden brown, about 2 minutes.
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16
Remove and set aside on a plate.
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17
Wipe out the skillet and add the remaining olive oil.
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18
Heat over medium-high until almost smoking.
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19
Season the shrimp with salt and pepper and cook until just pink, about 3 to 4 minutes.
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20
Remove and set aside with the scallops.
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21
Add the scallops, shrimp, oysters and crab to the sauce and continue cooking until oysters are plump and cooked.
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22
Heat 2-inches of canola oil in a high sided saute pan over medium heat until it begins to shimmer.
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23
Line a baking sheet with paper towels.
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24
Place the cornmeal in a shallow baking dish and season with salt and pepper.
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25
Season the okra with salt and pepper and toss in the cornmeal.
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26
Fry the okra, in batches, until golden brown.
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27
Remove with a slotted spoon to the baking sheet and season with salt.
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28
Divide the seafood among 4 shallow bowls, ladle in some of the sauce and sausage and add the honey and garnish with the fried okra and chopped parsley and cilantro.
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29
In a large saucepan over high heat, heat the oil until amost smoking and saute the shrimp shells and tails, onion, carrot and celery for 5 minutes, stirring.
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30
Add the water, wine, tomato and bay leaf.
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31
Reduce to medium, partly cover, and simmer 40 minutes.
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32
Strain though cheesecloth or a fine strainer.
