Coconut Seafood Gumbo
|
| Gumbo is a southern US term for a thickened Creole/Cajun soup. More specifically thickened with okra which originally came from Africa where okra is often called ngumbo or ngombo. |
| |
| Serves 4 |
| |
| Preparation Time: |
25 minutes |
| Cooking Time: |
15 minutes |
|
| |
| 250 g. Shrimp (prawns, crab, lobster) |
| 250 g. Fish (snapper or tilapia) |
| 175 g. Creamed Coconut |
| 1 cup Okra, diced |
| 3 Plum Tomatoes, skinned & chopped |
| 1 small Onion, chopped |
| 1 sprig Thyme, finely chopped |
| 2 cloves Garlic, crushed & chopped |
| 2 teaspoons Kiss Your Ass Goodbye Hot Sauce |
| 1 cup Fish stock |
| Salt and Pepper to taste |
|
| |
| Heat 2 tablespoons of oil in a saucepan and saute onion, thyme and garlic. Add shrimp and fish then add okra, tomatoes and sauce. Saute for 5minutes. Add stock and bring to a boil. Simmer and allow to reduce slightly. Pour in Walkerswood Coconut Rundown Sauce, adjust seasonings to taste and simmer for 1 minute. |
| |
| If seafood is pre-cooked it can be added just before the rundown sauce so as not to be overcooked.
Gumbo is a delicacy of South Louisiana, this is just one example, there are thousands of variations. |
| |
Recipe supplied by ChilliWorld |
| |
