Surf and Turf Gumbo [1]

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

1

Peel the shrimp and keep the heads and shells aside for your broth.
2

Heat a saucepan over medium heat and add olive oil and sausages. Cook till you get some good colour.
3

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.
4

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.
5

Fry the mixture for 5 minutes and then add the garlic, cayenne, okra and Tabasco. Stir and fry for couple more minutes.
6

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.
7

Add salt and pepper to taste and squeeze lemon juice if needed. Chop the parsley and sprinkle into the gumbo.
8

Serve with rice.

Cooks Note