Mixed Seafood Gumbo

Immerse yourself in the rich flavors of a classic gumbo with the Mixed Seafood Gumbo. This hearty main meal soup boasts the quintessential ingredients of a Louisiana gumbo, featuring a mix of raw seafood and the distinctive thickening power of okra. Let the comforting aromas and flavors of this dish transport you to the bayous of the South, where culinary tradition comes to life.

Serves: 6
Prep: 20 mins
Cook: 50 mins
Freeze: Up to 2 months (at the end of step 2)

INGREDIENTS:

• 1 tbsp sunflower oil
• 1 onion, chopped
• 2 celery ribs, chopped
• 1 large garlic clove, chopped
• 4 oz (115g) chorizo, sliced
• 2 tbsp all-purpose flour
• 2 1/2 cups (600ml) fish or chicken stock
• 14 1/2 oz (400g) can diced tomatoes
• 1 green bell pepper, diced
• 9 oz (250g) okra, trimmed and cut into short lengths
• 1/4 tsp cayenne pepper
• 1/2 tsp dried oregano
• 1/2 tsp superfine sugar
• Salt and freshly ground black pepper
• 7 oz (200g) mixed raw seafood
• 8 oz (225g) long-grain rice
• Chopped parsley, to serve

INSTRUCTIONS:

1. Heat the sunflower oil in a large saucepan. Add the chopped onion and celery, and cook gently while stirring for about 5 minutes, or until the mixture turns lightly golden. Stir in the chopped garlic and sliced chorizo, and cook for an additional 2 minutes. Incorporate the all-purpose flour and cook for another minute. Remove the pan from the heat and gradually blend in the fish or chicken stock, followed by the diced tomatoes. Return the pan to the heat and bring the mixture to a boil while stirring. Add the diced green bell pepper, okra, cayenne pepper, dried oregano, superfine sugar, salt, and freshly ground black pepper. Bring the mixture back to a boil, then reduce the heat, partially cover the pan, and let it simmer gently for 30 minutes.
2. At this point, you can freeze the gumbo if desired. Let it cool and package it for freezing.
3. When ready to serve, add the mixed raw seafood to the simmering gumbo and cook for an additional 5 minutes, stirring occasionally. Taste and adjust the seasoning if needed.
4. While the seafood is simmering, prepare the long-grain rice. Cook the rice in boiling, lightly salted water for about 10 minutes, or until it’s just tender according to package directions. Drain the cooked rice in a colander, rinse it with boiling water, and drain again.
5. To serve, spoon some cooked rice into each of six large soup bowls. Ladle the flavorful gumbo over the rice, and sprinkle a little chopped parsley on top for a touch of freshness.

Delight in the fusion of flavors and textures as you savor the Mixed Seafood Gumbo. This dish brings together the essence of seafood, the comforting appeal of okra, and the bold spices of a classic gumbo. Serve it over a bed of tender long-grain rice, garnished with parsley, and let the taste of Louisiana cuisine take center stage in your kitchen.