Shrimp gumbo recipe
A Southern American seafood classic with a spicy twist and plenty of vegetables.
Ingredients
- 1 onion, peeled and roughly chopped
- 3 cloves garlic, peeled and crushed
- 1 tbsp vegetable oil
- 1 tbsp tomato paste
- 1 small handful thyme sprigs
- 1 glass white wine
- 10 black peppercorns
- 0.5 tsp fennel seeds
- 2 l fish stock
- 500 g raw prawns, preferably with heads on
- 1 onion, peeled and roughly chopped
- 3 cloves garlic, peeled and crushed
- 1 tbsp vegetable oil
- 1 tbsp tomato paste
- 1 small handful thyme sprigs
- 1 glass white wine
- 10 black peppercorns
- 0.5 tsp fennel seeds
- 3.5 pints fish stock
- 17.6 oz raw prawns, preferably with heads on
- 1 onion, peeled and roughly chopped
- 3 cloves garlic, peeled and crushed
- 1 tbsp vegetable oil
- 1 tbsp tomato paste
- 1 small handful thyme sprigs
- 1 glass white wine
- 10 black peppercorns
- 0.5 tsp fennel seeds
- 8.5 cups fish stock
- 17.6 oz raw prawns, preferably with heads on
- 3 tbsp vegetable oil, plus 1 tbsp extra
- 4 tbsp plain flour
- 1 small onion, peeled and finely chopped
- 1 stick of celery, peeled and chopped into ½cm dice
- 1 green pepper, seeded and chopped into ½cm dice
- 200 g okra, trimmed and thinly sliced
- 220 g can chopped tomatoes, drained and the flesh chopped over a little
- 4 splashes Tabasco Sauce
- 3 tbsp vegetable oil, plus 1 tbsp extra
- 4 tbsp plain flour
- 1 small onion, peeled and finely chopped
- 1 stick of celery, peeled and chopped into ½cm dice
- 1 green pepper, seeded and chopped into ½cm dice
- 7.1 oz okra, trimmed and thinly sliced
- 7.8 oz can chopped tomatoes, drained and the flesh chopped over a little
- 4 splashes Tabasco Sauce
- 3 tbsp vegetable oil, plus 1 tbsp extra
- 4 tbsp plain flour
- 1 small onion, peeled and finely chopped
- 1 stick of celery, peeled and chopped into ½cm dice
- 1 green pepper, seeded and chopped into ½cm dice
- 7.1 oz okra, trimmed and thinly sliced
- 7.8 oz can chopped tomatoes, drained and the flesh chopped over a little
- 4 splashes Tabasco Sauce
Details
- Cuisine: American
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 80 mins
- Serves: 4
Step-by-step
- First make the stock. Remove the heads and shells from the prawns, de-vein them by running a knife down the back of the prawn and remove the black vein, then give them a wash. Put the meat in the fridge.
- Chop the heads and shells up a bit and with the onion and garlic fry them in the vegetable oil on a high heat for a few minutes until they begin to colour. Add the tomato purée, white wine, peppercorns, fennel seeds and stock, bring to the boil and simmer gently for 1 hour.
- Remove from the heat and strain through a sieve, pushing as much through as possible with the back of a large spoon or ladle.
- Meanwhile make the roux. In a heavy-bottomed pan, heat 3 tablespoons of the vegetable oil and stir in the flour. Cook on a low heat for 4-5 minutes, stirring every so often until the mixture turns a sandy colour. Remove from the heat and put to one side.
- Heat the remaining tablespoon of vegetable oil in a heavy-bottomed saucepan and fry the onion, celery, green pepper and okra for 3-4 minutes until they soften. Add the roux, stir well and gradually add the shrimp stock, canned tomatoes and juice.
- Season with a little salt and pepper, add a few drops of Tabasco sauce and simmer for 1 hour. Add the prawns and cook for a further 5 minutes. Before serving, check the seasoning and add a little more Tabasco if you wish.
This recipe was developed by Mark Hix for Tabasco Pepper Sauce
You might also like: