Seafood Gumbo Recipe

Here's a great seafood gumbo recipe - there are others, but this one is one of my favourites - I love crab claws.

Seafood Gumbo Recipe
1 oz (25g) butter
1 oz (25g) plain flour
1 tbspn oil
1 onion, peeled and finely chopped
4 oz (110g) okra - chopped
2 cloves of garlic - peeled and crushed
1 stick celery - de-string and chop finely
1 pint (600ml) fish stock or water
1/4 pint (150ml) sherry
1 tbspn tomato puree
1/2 tspn oregano
1 tbspn worcester sauce
2 corn cobs - slice them into rings
8 crab claws (2 each, but you can put more in if you like)
cayenne pepper
coriander to garnish

Take a large flameproof pan and melt the butter. Stir in the flour to make a roux and cook for about 10 minutes.

During this time, you must stir constantly to prevent the mix from burning - it will go dark brown and it gives the seafood gumbo recipe it's lovely colour. If it begins to fleck black, throw it away and start again.

Set the roux aside on a plate.

In the same pan, heat the oil and fry the onion, okra, garlic and celery for a few minutes.

Add the stock, sherry, tomato puree, oregano and worcester sauce. Simmer for about 10 minutes.

Add the roux - stir well and cook for a few minutes until the sauce is thickened - keep stirring.

Add the crab and corn and simmer for about 10 minutes until the corn is tender.

Serve garnished with coriander.

Lovely seafood gumbo.

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