Seafood gumbo

April 24, 2020 (Last Updated: April 25, 2020)
Seafood gumbo

Gumbo is a dish quite popular in Louisiana in the United States of America. In fact, it is the official state cuisine. Gumbo is, essentially, a strongly flavoured soup with either meat or shellfish and vegetables – usually celery, bell peppers, and onions.

Recipe and styling by Nomvuselelo Mncube

Seafood gumbo

Serves: 6 - 8
Total Time: 40 mins


  • 2 tbsp olive oil + extra, to fry
  • 1 large onion, peeled and chopped
  • 1 large green pepper, seeded and diced
  • 150g okra, sliced
  • 220g chorizo, sliced
  • 3 garlic cloves, peeled and finely grated
  • 2 tbsp cake flour
  • 400g sustainably sourced kingklip fillets, cut into large chunks
  • 800g sustainably sourced queen prawns, cleaned and shelled (we used SPAR Argentinian Prawns)
  • 424g mussels, cleaned
  • 2 tbsp Worcestershire sauce
  • 1 tbsp cajun spice
  • 1 tbsp paprika
  • 4 tomatoes, diced
  • 2 bay leaves
  • 750ml (3 cups) fish stock
  • salt and freshly ground black pepper, to taste
  • fresh baguette, to serve



Pour the 2 tbsp olive oil into a large, heavy skillet over medium-high heat. Add the onion, green pepper, okra and chorizo and sauté for 5 minutes. Stir in the garlic and fry until the mixture is lightly browned, about 1 minute. Transfer to a plate and set aside.


Wipe the skillet with paper towel. Add the flour, reduce the heat to medium, and cook, stirring constantly, until it turns light brown, 1 minute. Remove from pan and set aside until needed.


In the same pan, heat more olive oil over medium-high heat and sauté the kingklip fillets and other seafood for 8 – 10 minutes. Stir in the Worcestershire sauce, spices, diced tomato, bay leaves, fish stock, reserved onion mixture and toasted flour.


Cook until the mixture has thickened, 10 – 15 minutes. Discard any mussels that have not opened. Season to taste and serve hot with the fresh, crusty baguette.

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