Frogmore Stew

By TPMay

Ingredients

• 3 oz canola oil
• 8 scallops
• 8 Andoille sausage (1" cylinders)
• 1 tablespoon shallot, minced
• 1 teaspoon garlic, minced
• mussels, cleaned
• 1 cup red bliss potatoes (quartered, pre-blanched)
• 2 ears corn cob (1" cylinders)
• 16 oz tomato shrimp fumet
• 16 fresh gulf shrimp
• 2 tablespoons diced tomatoes
• 2/3 cup okra, 1/2 inch pieces cut on bias
• 1 tablespoon chive, parsley, tarragon, chopped and mixed
• Fennel fronds for garnish as needed
• Tomato-Shrimp Fumet
• Yields 1 pint
• 2 oz canola oil
• 1 tablespoon onion
• 1 tablespoon fennel, sliced
• 1/2 garlic clove
• 1/4 pinch saffron
• 2 oz white wine
• 2 oz diced tomato & juice (Pouch)
• 1 quart shrimp stock
• 1/2 bay leaf
• 1/4 cup okra, bias cut
• 1 teaspoon cornstarch
• 1 teaspoon water

Preparation

Step 1

Season the scallops with salt and pepper and sear them in a small braising pan over high heat in the canola oil, remove from the pan and reserve. Sear the Andouille sausage links for two minutes and turn the heat down to medium.
Add the minced shallots to the oil in the pan. Cook 20 seconds.
Add garlic and cook an additional 20 seconds.
Add mussels, precooked potatoes and precooked corn and deglaze with the tomato-shrimp fumet.
Add fresh shrimp, fresh okra and tomatoes and cook one minute.
Add back in scallops and a 1/4 teaspoon of minced chives, tarragon and parsley.
Heat the scallops up and serve.
Garnish with fennel fronds.
For the Tomato Shrimp Fomet
In a small stock pot over low heat, slowly sweat the onion, fennel and garlic for 10 minutes in the canola oil. Add the saffron and white wine and bring to a medium simmer for 25 minutes, or until the wine is reduced by 75 percent.
Add the tomato, shrimp stock, bay leaves and okra (if available) and turn down the heat, slowly simmering for 45 minutes.
Make the water and cornstarch into a slurry and whisk it into the broth. Cook for five minutes.
Strain the mixture through a fine sieve and refrigerate until ready to use.