New Orleans Seafood Gumbo

This is a simple version of New Orleans Seafood Gumbo.

Find the biggest prawns (shrimp) you can for this recipe. In Louisiana, their shrimps are the size of lobsters! Not really - but they're big ;-)

The gumbo is thickened by the okra cooking down.

It makes a great meal if you serve it with rice and peas - just add some frozen peas to the rice water for the last few minutes - around 8 ozs will do.

I sometimes add frozen sweetcorn and pea mixture and also a smidge of tomato puree and a dash of cayenne or chilli powder to make it a bit spicy - depends on the taste of who is eating - some kids don't like very spicy food.

New Orleans Seafood Gumbo

2 tbspns oil
1 clove garlic, peeled and crushed
1 large onion, peeled and chopped
1 red pepper, seeds removed and diced
1 green pepper, seeds removed and diced
8 oz (250g) okra, sliced
14 oz (400g) canned plum tomatoes, chopped
1/2 tspn allspice
1/2 tspn cayenne pepper
1lb (500g) peeled prawns - large

Heat the oil in a large pan and fry the onion and garlic until softened.

Add the peppers and okra and cook for 5 minutes.

Add the tomatoes, allspice and cayenne pepper and simmer for about 25 minutes, until the gumbo is thickened.

Add the prawns - heat through and serve with boiled rice.

A great, quick version of Seafood Gumbo.

For other versions, check out the Seafood Soup button.

50 Fish and Seafood Soup Recipes

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New Orleans Seafood Gumbo - to Seafood Soup Index