Hearty, warming and properly flavour-packed, this Cajun seafood stew transitions perfectly to the UK. It is all about the fish: tender chunks of white fish that flake into the broth, as well as prawns and crayfish or lobster. It starts with the Cajun “holy trinity” of onion, celery and peppers, then builds into a rich, savoury base—either deepened with a dark roux for a more classic, full gumbo flavour, or kept a bit brighter with tomato puree, depending on the style. Then we stir in some prawns or ‘shrimp’ right at the end so they stay sweet and juicy.
Gumbo makes a great comfort food during colder weather, with the focus on strong flavours and a generous, well-chosen mix of fish and shellfish. What could be better after a chilly day or a paddle in the sea?
Serves 4–6
Ingredients
- 80g plain flour
- 80g vegetable oil (or rapeseed oil)
- 1 large onion, finely chopped
- 2 celery sticks, finely chopped
- 1 green pepper, finely chopped
- 4 cloves garlic, minced
- 1–2 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 2 bay leaves
- 1 tbsp tomato purée (optional)
- 1 litre of good fish stock – Boil your lobster, mussel and prawn shells with a fish or veggie stock cube for 15 mins
- Salt + black pepper
Seafood
- 300g firm white fish, cut into big chunks (cod, haddock, pollock, hake)
- 200g pre-cooked lobster meat, cut into bite-sized pieces. Learn how to cook lobster here.
- 200g smoked haddock, flaked
- 250g raw king prawns
- A dozen mussels.
To finish + serve
- Small bunch of parsley, chopped
- 1 lemon, cut into wedges
Method
- Make the dark roux (the key step)
- In a large heavy pot, combine the oil and flour over medium heat.
- Cook, stirring constantly, until the roux turns a colour between milk chocolate and dark caramel (about 15–25 minutes).
- If it starts to smell burnt or you see black specks, you will need to start again.
- Cook the “holy trinity”
- Add the holy trinity of onion, celery, and green pepper straight into the roux (it will sizzle – amen).
- Cook 5–8 minutes until softened.
- Add garlic and cook 1 minute more.
- Build the broth
- Stir in the Cajun seasoning, smoked paprika, bay leaves, and tomato purée (if using).
- Gradually add the fish stock, stirring well to dissolve the roux.
- Bring to a gentle simmer and cook for 20–30 minutes, stirring occasionally.
- Add the seafood and simmer gently. Don’t overcook)
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- Add the cod or haddock chunks first and simmer gently for 4–6 minutes until just turning opaque white.
- Add the prawns, smoked fish and mussels, and cook for 2–4 minutes more, just until the prawns are pink and the fish flakes.
- Add the pre-cooked lobster meat last and warm through for 30–90 seconds. Discard any mussels that don’t open.
5. To finish, adjust to taste with salt, pepper and a squeeze of lemon. Then stir through chopped parsley and serve over rice with extra lemon wedges (and Cajun hot sauce, if that’s your thing).
Get in touch on 07771 881675 or info@independentshellfish.co.uk if you need the shellfish provided. Other than that, enjoy and let us know how it tasted.