Wise Gumbo A superb soup concoction of seafood with a Cajun influence.
Though this dish is usually thickened with Okra (it takes its
name from an African word for the vegetable) that can make the
dish gluey. No risk of that with this splendid version. I
thicken it with a browned oil/flour roux, giving it its
characteristic American Deep South quality. Though not traditional
I add corn which I think works so well in this sort of
chowder dish.
Serves 6
(fish fillet, prawns, scallops
mussels, crab, whatever
you choose)
2 Tbsp oil
3 Tbsp plain flour
1 large onion, finely chopped
1 large green or red capsicum
(or both), flesh removed and
finely chopped
1 large stalk celery,
finely chopped
1 tsp cayenne pepper
2 tsp paprika
1 litre fish stock
(or vegetable or chicken)
hot but not boiling
2 or 3 tsp lemon juice
and salt to taste
1 tbsp Italian parsley,
finely chopped
Make a brown roux by putting the oil and flour in a heavy based
pan (to prevent scorching ) and mix well. Over low heat, allow
this mixture (roux) to brown, (the colour of a pecan shell -
say the US experts). Raise heat to medium and stir in chopped
onion, capsicum and celery. Cook for 10 minutes to soften.
Stir in cayenne and paprika. Pour in hot stock, a little at a
time, to make sauce. Reduce heat to low again and allow to
simmer for 10 minutes. Add seafood a few pieces at a time
(if the prawns are large start with them). Cook for just a few
minutes till seafood is just cooked. Stir in lemon juice and
salt, to taste (if the stock or seafood is salty, you won't
need any more).
Degree of difficulty:Low/Medium
Keepability: Keeps overnight and can be warmed through,
but is best eaten immediately.
Serve with rice.
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