Name: Seafood gumbo
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: Serves 4
Cuisine: United States
Ingredients: 150 g (5 oz) snapper or red mullet fillet, skinned and cut into 4 cm (1½ inch) pieces; 1 cooked crab in its shell, cleaned and cut into quarters or 4 cooked crab claws in their shells (see Chef’s tip); 2 cloves garlic, crushed; 250 g (8 oz) okra, cut into 1 cm (½ inch) round slices; 12 tiger prawns, shells on; 1 green capsicum (pepper), diced; 2 teaspoons chopped fresh oregano; 3 tablespoons tomato paste; 1 litre fish stock; 1 red capsicum (pepper), diced; 2 spring onions, finely chopped; 1 teaspoon Worcestershire sauce; 2½ tablespoons vegetable oil; 50 g (1¾ oz) long-grain rice; 2 large onions, chopped; 1 teaspoon Tabasco; 1 celery stick, finely chopped

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 20

Appears in

Seafood

By Le Cordon Bleu

Published 1999

About

A thick, spicy soup from the American South with its origins in Creole cuisine, influenced by African and French cooking The original meaning of ‘Gumbo’ was okra, and this vegetable is what thickens the dish.

Ingredients

12 tiger prawns, shells on
50 g (1¾ oz) long-grain rice

Method

Shell and devein the tiger prawns, leaving the tails intact, following the method in the Chef’s techniques on. Cook the rice in boiling salted water for 10 minutes, or until tender, drain and leave to cool.
In a large frying pan, heat the oil. Add the onion, celery, garlic and capsicum. Stir over medium heat for 5 minutes, or

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Seafood gumbo

Ingredients

Method

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