43min 4 ppl
Seafood Gumbo
71 minutes
4 people
Hardover 60 min or 12+ steps
71 min · 8 steps
Hard: over 60 min or 12+ steps
420 kcalper person
Protein 34g
Carbs 30g
Fats 16g
About this dish
Prawns and flaked white fish simmered in a deep, dark roux with the Cajun holy trinity of onion, celery and pepper — a pescatarian rework of the soulful Louisiana stew.
Allergy Info
Gluten, Celery, Fish, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Oniondiced1
- Celery stalksdiced2
- Green Bell Pepperdiced1
- Garlic clovescrushed3
Fish & Seafood
- Raw King Prawnspeeled300 g
- Cod filletsskinless, cut into chunks400 g
Tins & Jars
- Fish stock1.2 l
Dried Goods
- Plain flour120 g
- Long-Grain White Ricefor serving300 g
Spices & Seasonings
- Cajun seasoning1 tbsp
- Bay leaves2
Oils & Condiments
- Vegetable Oil120 ml
Utensils
- Large pot
- Saucepan
- Whisk
- Ladle
- Chopping board
- Sharp knife
- Meat thermometer
Method
1
Dice the onion, celery and green pepper and crush the garlic.
Approx. 8 minutes
2
Heat the vegetable oil in a large heavy pot over medium heat, whisk in the flour and cook, stirring constantly, for 20 minutes until the roux is the colour of dark chocolate.
Approx. 20 minutes
3
Add the onion, celery and green pepper to the roux and cook for 5 minutes until softened.
Approx. 5 minutes
4
Stir in the garlic and cook for 1 minute, then gradually whisk in the fish stock until smooth.
Approx. 3 minutes
5
Add the Cajun seasoning and bay leaves, bring to a simmer and cook for 15 minutes, stirring occasionally.
Approx. 15 minutes
6
Add the fish and prawns and cook for 6 minutes until the fish flakes easily, the prawns turn pink and opaque, and a meat thermometer reads at least 63°C in the thickest piece.
Approx. 6 minutes
7
Meanwhile, cook the rice in a separate pot of salted water according to the packet instructions.
Approx. 12 minutes
8
Discard the bay leaves and serve the gumbo ladled over the cooked rice.
Approx. 2 minutes
