Viet-Cajun gumbo

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This is fusion cooking, taking the flavours of Vietnam and combining it with the classic Cajun dish of gumbo.

Ingredients

For the spiced butter sauce

For the Cajun spice mix

For the shellfish cooking liquor

For the gumbo

  • 50g/1¾oz shelled mussels, cleaned and prepared
  • 50g/1¾oz shelled cockles, cleaned and prepared
  • 50g/1¾oz shelled clams, cleaned and prepared
  • 2 shelled razor clams, cleaned and prepared
  • 2 raw langoustines, heads removed, shells removed and de-veined

To serve