Posted on
6 May 2014
by
ewfood
Surf and Turf Gumbo
Ingredients
10pc large shrimp
300g sausage, sliced into ½ inch rounds
6 cups chicken broth
2 ½ tbsp all-purpose flour
1 small onion, diced
2 celery stalks, diced
2 bay leaves
Thyme leaves
4 cloves garlic, minced
½ tsp cayenne pepper
1 tsp Tabasco sauce
100g okra, sliced
85g crab meat
10 mussels
200g tomatoes, diced
Sea salt
Freshly ground pepper
½ lemon juice
Parsley
Preparation
-
Peel the shrimp and keep the heads and shells aside for your broth.
-
Heat a saucepan over medium heat and add olive oil and sausages. Cook till you get some good colour.
-
In another pot, add olive oil and fry shrimp heads and shells for about 5 minutes over high heat. Then pour in chicken broth and bring to boil. Simmer for 20 minutes.
-
Transfer your cooked sausages to a plate. In a pan, add the flour and heat down to low and stir. Add olive oil to have a semi-loose roux. After 2 minutes, splash another olive oil with onion, celery and bell peppers. Stir into the vegetable mixture with thyme leaves.
-
Fry the mixture for 5 minutes and then add the garlic, cayenne, okra and Tabasco. Stir and fry for couple more minutes.
-
Then add broth, canned tomatoes and simmer for 10 minutes. Stir in your cooked sausages, peeled shrimp, crab meat and mussels and leave on medium heat for 5 minutes.
-
Add salt and pepper to taste and squeeze lemon juice if needed. Chop the parsley and sprinkle into the gumbo.
-
Serve with rice.
Cooks Note
-->
Join the Conversation