This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to recipes search results

Gumbo Recipe

A soup/stew based on the okra pod (gumbo being the Creole word for okra), generally including fish and prawns - an excellent gumbo recipe.
The fish can be left out for a vegetarian version, which is still surprisingly tasty – or replaced by 2 chicken thighs (in this case, they will need to be removed near the end of the cooking time; the bones removed – then the meat shredded and returned to the soup/stew.

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans

Ingredients

For 4 generous helpings:

2 oz/60gr Butter

1 medium Onion, peeled and roughly-chopped

1 small Red Pepper - de-seeded and roughly-chopped

1 stick of Celery, washed and chopped

1 medium clove of Garlic, peeled and chopped

2 Chili's, de-seeded and chopped (now wash your hands)

8 oz/250gr shell-on North Atlantic Prawns

2 Crab Claws - ask your fishmonger to crack these, so the meat is easy to remove

3 pints of Water or Chicken or Vegetable Stock if not using shellfish

8 oz/250gr fresh Okra - or 1 x 400gr tin drained and the liquid discarded

1 x 400gr tin of Chopped Tomatoes

2 oz/60gr Long Grain Rice

Salt and fresh-ground black pepper

Method

-
Shell the prawns, putting the shells in a large pan - set the prawn meat aside.

-
Repeat this with the crab claws.

-
Cover the prawn shells and crab shells with the water and slowly bring to the boil, then simmer for 20 minutes - remove from the heat, leave to infuse.

-
In a fresh pan, large enough to hold all the ingredients and liquid, melt the butter over a low heat, then add the onions and cook gently for 5 minutes without letting them brown.

-
Add the celery, pepper, rice and chili to the onions - cook slowly for a further 5 minutes stirring, then add the chopped garlic.

-
Sieve the shellfish stock into the onions - discarding the shells. Add the tomatoes, mix all together well, and bring the mixture to the boil, then reduce to a bare simmer.

-
Take the stems off the okra, the slice the pods into rounds, add these to the soup, again stirring to make sure the rice doesn't stick to the bottom.

-
Cook for 30 minutes, then add the crab meat and prawns.

-
Season with salt and pepper.

-
Cook for a further 5 minutes, then serve.

Reviews / Comments

Not yet reviewed

Be the first to add a review