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Hello and welcome to our very first recipe here at the Bachelor Kitchen. To kick things off, I'm making a mixed seafood gumbo from deep south Cajun country, Louisiana, USA.
Cajun cuisine is a rustic, deeply flavourful style of cooking developed by the Acadians who were exiled from Canada in the swampy, fertile bayous of Luisiana. Characterised by a rich blend of French, African, and Native American culinary traditions, the foundation of the cousine relies on a "holy trinity" of chopped onion, capsicum, and celery, which is slowly cooked down with fat and flour to form a dark roux.
This hearty stew contains seafood and sausage spiced with cayenne, paprika, oregano, and parsley.
Ingredients - 1 cup rice - 1 clove garlic - 1 onion, peeled and chopped - 1 capsicum (red preferred, green is okay) sliced - 2 celery sticks, washed and chopped - 250g chorizo sausage sliced into 2cm sections - 250g mixed seafood - 400g diced tomato - 400g sliced okra - 500ml fish stock - 1 teaspoon cayenne pepper - 1 teaspoon oregano - 1 teaspoon black pepper - parsley to garnish
Instructions 1. Begin by making the rice. Let it cook while you make the gumbo. 2. In a saucepan with a lid add cooking oil and put it on medium heat. 3. Add the onion and celery. Let it cook until the onions begins to soften. 4. Add the garlic, black pepper, and cayenne. Optionally add paprika. 5. Cook for two minutes then add the capsicum and oregano. 6. Mix thoroughly. Bring to boil. Then reduce heat to low and simmer for 40 minutes. 7. Add seafood and simmer for further 5 minutes. 8. Serve rice and gumbo garnished with parsley.
Servings Three to four.
Storage The gumbo will keep for 48 hours in the fridge or can be frozen for up to two months. The rice should be made freshly each time.