Shellfish and Andouille Gumbo

We're making Shellfish and Andouille Gumbo with Chef Scott Kaiser of Fred and Steve's Steakhouse

Ingredients:

Shrimp Stock
Shrimp shells from 1 lb
2 each, Roughly chopped onions
3 each, Roughly chopped celery
2 each, Roughly chopped carrots
4 each, Roughly chopped tomatoes
1 quart, water
4 each, Fresh thyme

Roux
2 lbs, Flour
2 lbs, Whole butter

Gumbo
1 rib, Diced celery
1/2 each, Julienned onion
1 each, Diced carrot
3 oz, Extra virgin olive oil
2 each, roughly chopped fresh tomatoes
3 each, Julienned tri-colored peppers
2 each, Andouille Sausage, cut half-moon
3 cloves, Chopped elephant garlic
1/2 tbsp Tabasco
1 tbsp Honey
4 each, U8 shrimp
4 each, each U10 Sea Scallops
4 each, Little neck clams
8 each, Blue fresh mussels

Steps:

Roux
1. Melt butter in a sauce pan
2. Add flour and mix thoroughly
3. Place in a 350 degree oven and cook for 20 minutes until it is brown in color and has a nutty smell
4. Bring the shrimp stock to a simmer and thicken with the roux
5. Simmer for 20 minutes, strain and reserve -this is what we call a shrimp velouté

Gumbo
1. Sauté garlic in olive oil
2. Add sausage and clams
3. Cover on low heat for about 6 minutes or until clams open and extract flavor from sausage
4. Add vegetable, fresh thyme and remaining shell fish, sauté for 9 minutes or until shellfish is almost cooked through
5. Add the shrimp velouté, kosher salt and black pepper to taste
6. Finish off with honey Tabasco, simmer for 6 more minutes
Taste for flavor
7. Serve over Saffron rice