Sunday, 5 August 2012

Seafood Gumbo

3 tablespoons butter
1 large onion, chopped

2 cloves garlic, chopped fine
1 tsp chili powder
1 red capsicum - diced
1 green capsicum - diced

1/2 cup chopped celery
4 tomatoes - peeled and cut
6 pcs ladyfinger (okra) - sliced
1 tbsp tomato puree
2 sprigs parsley - chopped
2 bay leaf

4 cups fish stock
4 cups chicken stock (broth)
1 cup fresh prawn, peeled & deveined
1 cup crabmeat
1 cup fresh oysters

Salt and pepper to taste
1 tbsp chicken stock
Roux (see below)

Grated cheese (Optional - original recipe did not have this. This is my creation as I find it more tasty with melt cheese)

Making Roux
Heat pan on medium heat and melt 4 tbsp butter. Add 6 tbsp flour and constantly stir until it turns brown, remove

1. Heat up 2 tbsp oil in a frying pan, and fry the ladies finger (okra) until it turns dark brown. Remove and set a side

2.  Melt butter in a pot and then sauté the onions, garlic and celery until soft (about 5 minutes). Add the shrimp, oyster and capsicum. Cook for 2 minutes.

3. Add fish and chicken stock, tomatoes, chili, parsley, bay leaf, fried okra, roux and seafood. Season with salt and pepper.  Simmer for about 30 minutes.

4. Transfer to baking tray and sprinkle with grated cheese. Bake for 5 minutes to melt the cheese and the served with garlic butter or white rice

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