Seafood Gumbo

This seafood gumbo is a copycat recipe from Food in a Minute. I’ve tried making this one before and to my surprise my husband and kids love it. It’s been a while so I’m making it tonight. My kids are not a fan of seafoods, they’re very selective when it comes to it. They don’t eat mussels, crabs, prawns and other shells, and it’s really hard as a Mom to think of a seafood recipe that my kids would enjoy. This recipe calls for hard white fish like hoki (hoki fish is one type of fish that we love!) so that’s great and prawns (my husband’s favorite). It’s super easy to make, I promise. It takes less than an hour to prepare and it’s so tasty and filling. I recommend to have croutons with it or toast. If you want to see how I cook this recipe… you can head on to my Instagram Story: psychedelikate. Make sure to follow me for more food recipe and family adventures. Thank you!

1 onion, chopped
2 stalks celery, sliced
1 green capsicum, deseeded and chopped
1 chorizo or spicy sausage, sliced
½ tsp dried thyme
1 bay leaf
420 g can Wattie’s Condensed Tomato Soup
400 g can Wattie’s Mexican Style Tomatoes
500 ml (2 cups) vegetable stock
250 g firm white fish, cut into pieces (hoki, lemonfish)
250 g raw prawn meat
¼ cup chopped fresh parsley

1. Heat a dash of oil in a large saucepan and add the onion, celery and green capsicum. Cook over a moderate heat, stirring frequently until the vegetables are soft but not browned.
2. Add chorizo, thyme, bay leaf and continue cooking for a further 2 minutes.
3. Add Wattie’s Condensed Tomato Soup, Wattie’s Mexican Style Tomatoes and vegetable stock. Bring to the boil. Reduce heat and simmer gently for 20 minutes.
4. Add the prepared seafood and continue simmering until the seafood is just cooked, about 3-6 minutes. Stir through the chopped parsley and serve in bowls, accompanied with crusty bread.
5. Serve and enjoy with family and friends!

Note: There are different types of chorizo, for a mild spicy heat use a milder sausage. For this recipe we used a very spicy chorizo which gives a smoky spicy hot note to the gumbo.

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