Food - Fish and Seafood Recipes

Fish and seafood recipes from Africa and the world

Seafood gumbo

Seafood gumbo

This American classic will look good on anyone's dinner table.

Ingredients
For the crustacean stock
top shell of one crab, cleaned
200g/7oz raw prawn shells and heads
1.5L/2½pt fish stock
½ tsp coriander seed
3 chopped coriander root

To make the gumbo base
1 medium onion, 2cm dice
1 tsp bacon dripping (rendered)
3 cloves garlic crushed
1 long green chilli chopped
1 green pepper 2cm dice
1 tsp chopped thyme
3 ripe tomatoes chopped rough
12 okra beans, sliced crossways thinly

For the seafood
1 crab, jointed, claws cracked, body cut in 4
12 full shell scallops
12 full shell greenlip mussels
20 cockles, washed in several changes of fresh water, to remove grit.
8 whole green banana prawns
4 okra extra, 1 cm sliced
1 lime
few sprigs coriander

Preparation method
To make the crustacean stock, roast crab shell in a hot oven with prawns shells and heads. When well coloured, deglaze and add contents to fish stock.

Bring to a simmer, skim, add lightly crushed coriander seed and root, cook out gently about 30 minutes.

Pass through a sieve.

To make the gumbo base, gently cook onion in dripping until soft and opaque.

Add garlic, chilli, green pepper and thyme, increase heat a little and cook a few minutes more.

Add both stocks, tomato, bring to a simmer and gently cook at least 20 minutes until okra has thickened sauce slightly.

While the base is cooking make brown roux. In a small saucepan add ½ cup vegetable oil to 1 cup plain flour.

Stir constantly over gentle flame until roux takes on a deep brown colour and a rich nutty smell, approx 30 minutes. Take as far as possible without burning.

Bring the gumbo base to a boil and whisk the hot roux slowly till it thickens just a little. You won t need all the roux. Set aside.

For the seafood, set a heavy based pot on high heat, add crab, scallops mussels and cockles, fit with a tight fitting lid and cook till shells open.

Add hot gumbo base, cook a couple of minutes then add fish prawns and extra okra. Cook another minute then season to taste.

Place an oyster in the bottom of each large bowl, divide seafood and cover with gumbo, garnish with lime and a few coriander sprigs. Serve with rice.


30 mins to 1 hour preparation time
30 mins to 1 hour cooking time
Serves 4

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