Ready in 45 minutes, our seafood gumbo recipe is a quicker version of the classic Louisiana-style dish.
We made it with a thick broth of peppers and tomatoes and served it with seared scallops and lobster tails.
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.
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Next, add chopped onions, celery, peppers, and cajun seasoning and cook for 5 minutes, stirring occasionally.
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.
Meanwhile, cook the rice in a pot with boiling water for 15 minutes. Then, drain and set it aside.
Heat a skillet and sear the scallops until they're lightly browned.
Then, add them to the tomato broth, cook for 5 minutes, and remove the gumbo from the heat.
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.
Finally, serve the gumbo with the rice and lobster tails. Garnish all with spring onions and parsley.
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