Gumbo is a quintessential Louisiana dish. It is the mother of all one-pots and features delicious Cajun veggies, flavourful gravy, and generous cuts of meat or fish. Today we show you how to make posh seafood gumbo, with lobster and scallops!
If you were looking for a unique dish to serve on a special occasion, we think you'll love this. We chose two mouthwatering shellfish that will wow your loved ones and land you high praises.
Both lobsters and scallops have a delicate flavour and meat-like texture that is hard to find in other seafood produce. They are the heroes of this dish, and as such, they need to stand out! So we have pan-seared and seasoned them separately before integrating them with the other ingredients.
This recipe is suitable for both pescatarians and flexitarians. We'll also show you how to make this gumbo (or any other) gluten-free. The traditional Lousiana recipe uses a mix of wheat-flour and fats (called a roux) to thicken the stock. Instead, we will make the roux with gluten-free rice flour.
Overall, this seafood gumbo gives you all the nutrients you need in a convenient one-pot dish. It has everything you want from a balanced meal, with 520 calories, lots of proteins (almost 80% of your RDI), fibres (20% of your RDI), and very few saturated fats (6% of your RDI).
And if you were concerned about having to cook lobsters or scallops for the first time, worry not! We promise it'll be quick and simple, with our thorough instructions below. Just have fun following along and enjoy!