Seafood gumbo
Serves 4
Easy
Prep:
Cook:
Make a Louisiana favourite. Traditional recipes have a long list of spices, so using a Creole or Cajun seasoning mix will save both time and money
Skip to ingredients
- 6 tbsp salted butter
- 5 tbsp plain flour
- 1 large oniondiced
- 1 red pepperdiced
- 2 celery stalkssliced
- 2 garlic cloveschopped
- 1 tsp salt
- 4 Andouille Creole sausages
- 2 tbsp Creole or Cajun seasoning
- 1 tsp hot paprika
- 600ml chicken stock
- 350g large peeled and deveined prawns
- 6 crab leg clawscooked meat removed
- cooked white riceto serve
- chopped flat leaf parsleyto serve
Nutrition: Per serving
- kcal679
- fat42g
- saturates20g
- carbs28g
- sugars7g
- fibre5g
- protein44g
- salt4.76g
Method
step 1
In a large saucepan or casserole dish, heat the butter. When melted, add the flour and whisk over a medium-low heat for 3-4 mins (it should be the colour of peanut butter). Tip in the vegetables and sauté for another 2-3 mins.
step 2
Add the sausages and cook another 2 mins. Stir in the all the spices and cook for another minute.
step 3
Slowly pour in the chicken stock, stirring constantly so you don’t get any lumps.
step 4
Bring the liquid to low boil and add the prawns. Turn down to a simmer and cook for 4 mins or until they turn opaque. Add the crab claw meat and warm through. Serve with the hot rice and chopped parsley.
