• 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

    Ingredients

    • 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

    Instructions

    1

    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.

    2

    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.

    3

    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.

    4

    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.

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

    ×
    Exit mobile version