Seafood gumbo

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

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

Americas
United States
Fish course
Pescatarian
Spicy
Gluten-free

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