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Gumbo

Written by yorky

Ingredients 450 gm Fresh mussels 450 gm Prawns 1 kg Cooked crab Small bunch of parsley 150 ml Vegetable oil 115 gm Plain flour 1 Green bell pepper, seeded and chopped 1 Large onion, chopped 2 Celery sticks, sliced 1 Fresh green chili, chopped 3 Garlic cloves, finely chopped 75 gm Smoked spiced sausage, skinned and sliced 275 gm Long grain rice, cooked 6 Spring onions, sliced Tabasco sauce Salt Method Wash the mussels in several changes of cold water and remove the black 'beards'. Bring 250 ml water to the boil in a deep pan. Add the mussels, cover the pan tightly and cook on a high heat, shaking frequently, for 3 minutes. As the mussels open, lift them out with tongs and put in a sieve over a bowl. Discard any mussels that do not open. Shell the mussels, saving a few of the shells. Peel the prawns and set aside. Place the heads and shells into the pan. Remove all the meat from the crab, separating the brown and white meat. Put all the shell pieces in the pan and stir in 1 tsp salt. Make the liquid up to 2 litres with water and bring to the boil, skimming it regularly. When there is no more froth on the surface add the stalks from the parsley and simmer for 15 minutes. Cool the stock then strain it. Make the liquid up to 2 litres with water. Heat the oil in a heavy pan and stir in the flour. Stir constantly over a medium flame until the flour turns golden brown. Immediately add the pepper, onion, celery, chili and garlic and continue cooking for 3 minutes until the onion is soft. Stir in the sausage. Reheat the stock. Stir the brown crab meat into the roux then pour in the hot stock, a little at a time, stirring constantly until all the stock is incorporated. Bring to a low boil, partially cover and simmer for 30 minutes. Add the prawns, mussels, while crab meat and spring onions to the gumbo. Return to the boil and season with salt if necessary. Add one or two dashes of tabasco. Simmer for a minute then add the chopped parsley leaves. Serve immediately over the warm cooked rice. Related Recipes: - Sikandari Raan - Masala Machchi - Aloo Gosht - Bhoona Gosht - Pasanda Badam Curry

 

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