Seafood Gumbo with Shrimp and Crab
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 400 g raw king prawns, peeled and deveined
- 200 g white crab meat
- 50 g plain flour
- 50 ml vegetable oil
- 1 onion, diced
- 1 green pepper, sliced
- 2 celery stalks, sliced
- 3 garlic cloves
- 900 ml fish stock
- 150 g okra, sliced
- 2 tsp cajun seasoning
- 300 g long-grain white rice
Nutrition (per serving)
- Calories
- 582 kcal
- Protein
- 35.8 g
- Carbohydrate
- 75.6 g
- of which sugars
- 4.6 g
- Fat
- 14.1 g
- of which saturates
- 1.5 g
- Fibre
- 4.5 g
- Salt
- 2.98 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large, heavy pot over a medium heat. Whisk in the plain flour and cook, stirring constantly, for 12-15 minutes until the roux is a deep brown. Watch it closely so it does not burn.
- 2
Add the onion, green pepper and celery stalks and cook for 5 minutes until softened.
- 3
Stir in the garlic cloves and cajun seasoning, then gradually whisk in the fish stock until smooth. Add the okra and simmer for 15 minutes.
- 4
Add the king prawns and cook for 3-4 minutes until pink, then stir in the white crab meat and warm through for 2 minutes.
- 5
Meanwhile, cook the long-grain white rice according to the pack instructions.
- 6
Serve the seafood gumbo ladled over the rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.