Seafood Gumbo

Preparation info

  • Serves


    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 2 tablespoons lard
  • 2 tablespoons plain flour
  • 1 large


In a large heavy saucepan melt the lard, and sift in the flour. Cook to a deep golden brown, and add half of the onion, celery, capsicum, leek and garlic, and cook for 1 to 2 minutes.

Gradually pour on the boiling stock, stirring to keep the mixture smooth, and add the remaining half of the vegetables. Cook for 20 to 30 minutes, and then add the shellfish. Cook for 10 more minutes, and