27 November 2008

SO: Crab Gumbo

CRAB GUMBO

Gumbo is both a soup and stew which can be served as the main course. It originates from Southern Louisiana, well known for its Creole cuisine, which is an exotic blend of French, Spanish and native Indian cooking. This Crab Gumbo is an adaptation of a recipe by John Folse, a renowned Louisiana chef. Serves 6.

Ingredients
50gm butter
200gm okra, cut into rings
1 onion, chopped
50gm green capsicum, diced
2 cloves garlic, chopped
300gm crab meat
2 teaspoons white peppercorns
1 litre chicken stock
150gm large prawns
100gm tomatoes, chopped
salt
Tabasco sauce
Worcestershire sauce
pinch of thyme
1 bay leaf
1 teaspoon chopped coriander leaves
250gm cooked rice
150gm clams
juice of 1/2 lime

Method
1. Heat butter in a stock pot, add okra, onion, capsicum and garlic.
2. Saute till vegetables are soft, then add crab meat and peppercorns. Stir for one minute.
3. Add stock and let it boil for 15 minutes.
4. Add prawns, tomatoes, salt, Tabasco and Worcestershire sauce.
5. Finally, add the herbs, rice and clams and finish off with a dash of lime juice.