How to make Scallops and Lobster Gumbo
Step 1
For the roux, heat 3 tablespoons of oil in a pot and add the rice flour. Cook the mixture while stirring until it turns dark brown.
Step 2
Next, add chopped onions, celery, peppers, and cajun seasoning and cook for 5 minutes, stirring occasionally.
Step 3
Pour the tomato sauce and fish stock, then tip in sliced okra pods and bring to a boil. Simmer the broth covered for 20 minutes.
Step 4
Meanwhile, cook the rice in a pot with boiling water for 15 minutes. Then, drain and set it aside.
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Step 5
Heat a skillet and sear the scallops until they're lightly browned.
Step 6
Then, add them to the tomato broth, cook for 5 minutes, and remove the gumbo from the heat.
Step 7
Meanwhile, cut the lobster tails shell in the middle and pull out the meat. Then, pan-fry them in a skillet with parsley and the remaining oil for 6-8 minutes.
Step 8
Finally, serve the gumbo with the rice and lobster tails. Garnish all with spring onions and parsley.
