Easy Seafood Gumbo

Ingredients

Scaled for your household (4 portions) · original serves 4

• Vegetable oil2 AU tbsp
• Plain flour⅔ cup
• Brown onion2
  chopped
• Red capsicum1
  chopped
• Garlic cloves1
  chopped
• Fish stock1½ l
• Tomatoes600 g
  diced
• Fresh thyme1 tsp
• Bay leaves2
• Worcestershire sauce1 AU tbsp
• Salt1 tsp
• Dried chilli flakes½ tsp
• Crab2
  cleaned and split
• Peeled prawns500 g
  peeled and deveined
• Scallops24
• White fish fillets350 g
  chopped
• Prepared white riceto taste
• Spring onions¼ bunch
  chopped for garnish
• Flat-leaf parsley¼ bunch
  for garnish
• Celery sticksto taste

Method

1. 1

   In a pan over medium heat, stir vegetable oil and flour for about 3 minutes until the roux begins to darken. Add onions, capsicum, celery and garlic and soften for about 5 minutes.

2. 2

   Stir in fish stock, tomatoes, thyme, bay leaves, Worcestershire sauce, salt and chilli flakes and bring to a boil. Transfer to the slow cooker, cover and cook on HIGH for 3 hours.

3. 3

   Add cleaned crab pieces, prawns, scallops and fish and cook for about 30 minutes more until seafood is cooked through. Serve with hot rice, spring onions and parsley.