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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.
- Suitable for Vegetarians
- Suitable for Vegans
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
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.