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Seafood Gumbo

Create this mouth-watering recipe from Chef Marcus McKay


  • Stock

  • Gumbo Base

  • Brown Roux

  • Ingredients


  • 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.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Cabernet Sauvignon and Merlot are the best wines to pair with Seafood Gumbo.


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