The recipe will serve: 6 helpings
Crayfish is the ultimate in the gumbo-type foods. The taste is exceptionally rewarding when it is done with love and tenderness it deserves. The fish itself is a king it its domain.
One again I want to remind you where the name Gumbo comes from.
It is the name for the essential ingredient - okra - the single item in this recipe that is the cause of the thickness of the dish.
But I do not use it in any if my gumbos, or my Chowders for that matter. I use corn starch. It does nothing to the taste of the gumbo.
2 x 180g (net drained weight) tubs
450g Crayfish tails
2 tbsp. plain flour
I tsp. cayenne pepper
2 onions, roughly chopped
1 red chili, deseeded and chopped
1 large red pepper
110g garlic and ginger chopped
2 x 410g tin chopped plum tomatoes
225g okra, trimmed
2 tbsp. chopped basil
Salt and freshly ground black pepper
Drain the crayfish for 20 seconds and put into a bowl.
Cut the haddock into large chunks and stir into the crayfish along with the lemon zest. Season your Crayfish Gumbo to your taste with salt and pepper.
Melt the butter in a large casserole; add the flour and cook, stirring continuously over a low heat until the flour turns golden brown.
Add the cayenne pepper, onions, Chili, red pepper and garlic.
Stir over a low heat for a further 4-5 minutes or until the vegetables begin to soften.
Add the plum tomatoes and okra to the casserole bring to the boil and simmer for 15-20 minutes or until the vegetables are just cooked.
Stir haddock into the casserole.
Cook over a low heat for 4-5 minutes until the fish is cooked.
Season to taste with salt and pepper and stir in the crayfish and basil.
Heat for a further 2-3 minutes.
Then at last it is time for your Crayfish Gumbo to be served and enjoyed...
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