1 crab, jointed, claws cracked, body cut in 4
12 full shell scallops
12 full shell greenlip mussels
20 cockles, washed in several changes of fresh water, to remove grit.
8 whole green banana prawns
4 okra extra, 1 cm sliced
few sprigs coriander
Note: This recipe originally uses Australian measurements. Equivalent measurements are as accurate as possible.
To make the crustacean stock, roast crab shell in a hot oven with prawns shells and heads. When well coloured, deglaze and add contents to fish stock.
Bring to a simmer, skim, add lightly crushed coriander seed and root, cook out gently about 30 minutes.
Pass through a sieve.
To make the gumbo base, gently cook onion in dripping until soft and opaque.
Add garlic, chilli, green pepper and thyme, increase heat a little and cook a few minutes more.
Add both stocks, tomato, bring to a simmer and gently cook at least 20 minutes until okra has thickened sauce slightly.
While the base is cooking make brown roux. In a small saucepan add ½ cup vegetable oil to 1 cup plain flour.
Stir constantly over gentle flame until roux takes on a deep brown colour and a rich nutty smell, approx 30 minutes. Take as far as possible without burning.
Bring the gumbo base to a boil and whisk the hot roux slowly till it thickens just a little. You won t need all the roux. Set aside.
For the seafood, set a heavy based pot on high heat, add crab, scallops mussels and cockles, fit with a tight fitting lid and cook till shells open.
Add hot gumbo base, cook a couple of minutes then add fish prawns and extra okra. Cook another minute then season to taste.
Place an oyster in the bottom of each large bowl, divide seafood and cover with gumbo, garnish with lime and a few coriander sprigs. Serve with rice.
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Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.
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