Foodnutrient.org - Find & Track nutrient & macronutrient of your foods

Seafood and sausage gumbo

2 tablespoons vegetable oil
2 smoked pork sausages (such as kransky sausages), casings removed, meat chopped
2 garlic cloves, crushed
1 carrot, chopped
1 celery stalk, thinly sliced
1 red capsicum (pepper), cut into 1 cm (½ inch) chunks
1 teaspoon sweet smoked paprika
½ teaspoon cayenne pepper
60 g (2¼ oz) butter
60 g (2¼ oz/heaped ⅓ cup) plain (all-purpose) flour
625 ml (21½ fl oz/2½ cups) fish stock
400 g (14 oz) tin chopped tomatoes
200 g (7 oz) raw king prawns (shrimp), peeled, deveined and cut into thirds
400 g (14 oz) firm white fish fillets (such as ling, basa or monk fish)
10 shucked oysters
150 g (5½ oz) fresh or tinned crabmeat, drained
finely grated rind of 1 lemon
chopped parsley, to serve
crusty bread, to serve

1. Heat the oil in a large heavy-based saucepan over medium heat. Add the sausage meat and sauté for 3–4 minutes, or until lightly browned. Add the garlic, carrot, celery and capsicum and sauté for 4–5 minutes, or until the vegetables have softened. Add the paprika and cayenne pepper and cook for 30 seconds, or until fragrant. Remove the mixture from the pan and set aside. 2. Melt the butter in the pan, then add the flour and stir until smooth. Cook, stirring often, for 4–5 minutes, or until the mixture is browned and smells toasted; take care not to let it burn. Pour in the stock and cook for 20 minutes, stirring frequently to prevent lumps forming, until the mixture thickens slightly. 3. Stir in 500 ml (17 fl oz/2 cups) water, the tomatoes and the sausage and vegetable mixture. Increase the heat to high and bring the mixture to the boil, then reduce the heat to low and simmer for 1 hour, stirring occasionally. 4. Stir in the prawns and fish and cook for 5 minutes, then stir in the oysters, crab and lemon rind and cook for another minute, or until the seafood is heated through. Ladle into warm deep bowls, sprinkle with parsley and serve with crusty bread.

Seafood and sausage gumbo