Gulf-Style Seafood Gumbo
A rich, deeply savoury Gulf seafood gumbo packed with prawns, crab and Southern spice.
Ingredients
- 60 g plain flour
- 60 ml vegetable oil
- 1 large onion, finely chopped
- 1 green pepper, finely chopped
- 2 celery sticks, finely chopped
- 3 garlic cloves, crushed
- 1 litre fish or chicken stock
- 400 g chopped tomatoes
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 1 tsp dried thyme
- 1 bay leaf
- 300 g raw king prawns, peeled
- 200 g white crab meat
- 200 g smoked sausage, sliced
- 100 g okra, sliced
- 2 tbsp chopped parsley
- 1 pinch salt and black pepper
- 200 g cooked long-grain rice, to serve
Instructions
- Heat the oil in a large heavy-based pan. Add the flour and stir continuously over medium-low heat until you have a deep brown roux. Don't rush it — this is where the flavour comes from.
- Add the onion, pepper, and celery, and cook for 8–10 minutes, until softened.
- Add the garlic, paprika, cayenne and thyme.
- Gradually whisk in the stock, then add tomatoes, sausage, okra and bay leaf.
- Simmer gently for around 60 minutes, stirring occasionally.
- Add the prawns and cook for 3–4 minutes.
- Fold in the crab at the very end and cook for another 1–2 minutes.
- Remove the bay leaf, season carefully and scatter over parsley.
- Serve with rice.
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Notes
Add the seafood at the end. Overcooked prawns and rubbery crab are absolutely not what we're after.
Nutrition
422
Calories
15G
Fat
5G
Saturates
5G
Sugars
1667G
Salt
31G
Protein
40G
Carbs
4G
Fibre
ⓘ UK Government Reference Intakes (RIs).
