Create this mouth-watering recipe from Chef Marcus McKay


  • Stock

  • Top Shell of 1 Mud Crab cleaned

  • 200 g Raw prawn shells and heads .

  • 1.5 L fish stock

  • 0.5 teaspoon coriander seed

  • 3 Coriander roots chopped

  • Gumbo Base

  • 1 medium Onion diced

  • 1 teaspoon Bacon Dripping .

  • 3 Garlic Cloves crushed

  • 1 long green chilli

  • 1 Green Capsicum diced

  • 1 teaspoon Thyme chopped

  • 3 ripe Tomatoes chopped rough

  • 12 Okra beans sliced

  • Brown Roux

  • 0.5 cup vegetable oil

  • 1 cup Plain Flour

  • Ingredients

  • 1 Mud Crab jointed, claws cracked, body cut in 4

  • 12 Full Shell Scallops

  • 12 Full shell greenlip Mussels

  • 20 cockles remove all grit

  • 8 Whole green banana Prawns

  • 4 Okra extra . sliced

  • 1 Lime

  • Coriander


  • 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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 681kj
  • Fat Total 35g
  • Saturated Fat 3g
  • Protein 46g
  • Carbohydrate 45g
  • Sugar 6g
  • Sodium 1378mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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