Sensational Seafood Gumbo

October 3, 2016

A great special occasion dish, this delectable dinner for two can easily be tweaked to your liking to feed more as a main or entree.



6 large green King prawns, 4 shelled and deveined, 2 whole

150 g salmon fillet, skin off

4 scallops in shell if possible

6 clams, cleaned

6 mussels, cleaned and beards removed

Gumbo base

2 tbsp plant based Nuttelex

1/2 Spanish onion, peeled and finely chopped

4 cloves garlic, peeled and finely chopped

1/2 tsp ground coriander seed

1 tsp thyme chopped

1 long green chill, seeded, de-ribbed and finely sliced

1 long red chilli, seeded, de-ribbed and finely sliced

1 green capsicum, seeded, de-ribbed and finely sliced

1 red capsicum, seeded, de-ribbed and finely sliced

6 okra, sliced on the diagonal lengthways

3 ripe tomatoes, roughly chopped

500 ml fish stock, water or dry white wine


Fresh coriander roots, washed and dried

1 limes, halved


1Set a heavy based pot on high heat, melt Nuttelex and add onion and garlic and saute until soft and opaque.

2Add ground coriander, thyme, chilli, capsicum and okra, increase heat a little and cook a few minutes more.

3Add stock, water or wine and tomatoes, bring to a simmer and gently cook at least 10 minutes until okra has thickened sauce slightly.

4Add prawns shelled and whole, scallops mussels and clams, fit with a tight fitting lid and cook till shells open.

5Cook another minute then season to taste.