Cajun Seafood Gumbo

On Sunday, May 25th, 2014

  • Cooking time: More than 1 hour
  • Cuisine: American
  • Serves: 6
  • Type: Seafood


  • 80ml (1/3 cup) olive oil
  • 50g (1/3 cup) plain flour
  • 4 cloves garlic, finely chopped
  • 1 onion, peeled and finely chopped
  • 2 sticks of celery, finely chopped
  • 1 red capsicum, de-seeded and finely chopped
  • 1 green capsicum, de-seeded and finely chopped
  • 1 litre (4 cups) fish stock
  • 800g tinned tomatoes, drained and chopped
  • 4 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 2 teaspoon dried thyme leaves
  • 1 teaspoon cayenne pepper
  • 2 tablespoons of Worcestershire Sauce
  • A good dash of Tabasco sauce
  • 12 green prawns, peeled and de-veined
  • 18 black mussels
  • 1kg white fish fillets
  • 6 blue swimmer crab claws, cooked
  • 3-4 cups cooked rice
  • salt
  • pepper
  • fresh basil leaves
  • fresh thyme leaves

Preparation method

Put the flour and oil into a large saucepan. Stir constantly over gentle heat until flour turns light brown (about 10-15 minutes). Stir in strained stock and cook for 5-6 minutes, stirring all the time until thickens. Stir in the vegetables and cook over a low heat for 5-6 minutes. Stir in tomatoes, tomato paste, herbs, sauces and spices. Bring to the boil, turn the heat down and simmer for 40 minutes. Stir in all the seafood except crab claws, and poach for 3-4 minutes until cooked. Season with Tabasco sauce and salt and pepper. Spoon ½ cup of rice into each bowl and ladle over the soup. Decorate with crab claws, fresh basil and thyme.

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