Quick and easy Recipe

Seafood gumbo is a classic Louisiana dish known for its rich flavor and combination of seafood. But seafood can be expensive, so now I would usually just use prawns as my seafood to the dish.

Ingredients:

• 2 kranksy sausage
• 7 to 10 fresh prawns
• 700 ml chicken broth
• 500 ml prawn broth
• 2 sticks of diced celery
• 1 diced green bell pepper/ capsicum
• 300 grams of butter
• 2 tablespoon of flour
• Half diced onion
• 3 minced garlics
• 1 dried bay leave
• A dash of cajun powder, garlic salt, paprika and cayenne pepper

Instructions:

• In a large, heat the vegetable oil and butter over medium heat. Gradually whisk in the flour, stirring constantly to prevent burning. Stir your mixture consistently until it becomes a dark brown color (similar to milk chocolate).
• Whilst you’re stiring your roux, you can start prepping your prawn broth by cooking the prawn shells & head in another pot. Stir fry your shells with vegetable oil in a small pot before adding water to boil it for 10 minutes.
• When your roux turns dark brown color like a gravy texture, add your celery, bell pepper and onion to the pot.
• Add salt, cajun powder, garlic salt, paprika and cayenne pepper and dried bay leaves. Bring the mixture to a boil, then reduce the heat and let it simmer, uncovered for about 30 minutes to allow the flavors to meld and the gumbo to thicken.
• Stir fry your sausages (chopped) while waiting your gumbo to thicken.
• 30 minutes later, add the shrimp, lobster (if you feel fancy), okra (if using), and sausage to the pot.
• Simmer gently for another 10-15 minutes, or until the seafood is cooked through and the okra is tender.