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Seafood gumbo

Name: Seafood gumbo
Total time: 40 min
Yield: 6 - 8
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

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

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

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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

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.