Seafood Gumbo

Stock

1. Roast crab shell in a hot oven with prawns shells and heads.
2. When well coloured, deglaze and add contents to fish stock.
3. Bring to a simmer, skim, add lightly crushed coriander seed and root, cook out gently about 30 minutes.
4. Pass through a sieve.

Gumbo Base

1. Gently cook onion in dripping until soft and opaque.
2. Add garlic, chilli, capsicum and thyme, increase heat a little and cook a few minutes more.
3. Add both stocks, tomato, bring to a simmer and gently cook at least 20 minutes until okra has thickened sauce slightly.
4. While the base is cooking make brown roux.

Brown Roux

1. In a small saucepan add ½ cup vegetable oil to 1 cup plain flour.
2. Stir constantly over gentle flame until roux takes on a deep brown colour and a rich nutty smell, approx 30 minutes. Take as far as possible without burning.
3. Bring the gumbo base to a boil and whisk the hot roux slowly till it thickens just a little. You won’t need all the roux.
4. Set aside.

Ingredients

1. Set a heavy based pot on high heat, add mud crab, scallops mussels and cockles, fit with a tight fitting lid and cook till shells open.
2. Add hot gumbo base, cook a couple of minutes then add fish prawns and extra okra.
3. Cook another minute then season to taste.
4. Place an oyster in the bottom of each large bowl, divide seafood and cover with gumbo, garnish with lime and ¼ coriander sprigs.
5. Serve with rice.