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Seafood gumbo

A serving of seafood gumbo

Seafood gumbo

Name: Seafood gumbo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 6 tbsp salted butter; 5 tbsp plain flour; 1 large onion diced; 1 red pepper diced; 2 celery stalks sliced; 2 garlic cloves chopped; 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 claws cooked meat removed; cooked white rice to serve; chopped flat leaf parsley to serve

Jennifer Joyce

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

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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

Egg-free

High-protein

Low sugar

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Ingredients

Nutrition

6 tbsp salted butter
5 tbsp plain flour
1 large onion

diced
1 red pepper

diced
2 celery stalks

sliced
2 garlic cloves

chopped
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 claws

cooked meat removed
cooked white rice

to serve
chopped flat leaf parsley

to serve

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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.

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