Seafood Gumbo Soup
2 large onions, peeled and diced
4 stalks celery, finely sliced
1 green pepper, cored and diced
1 ham steak, trimmed and diced
1 tsp each cayenne, white and black pepper
1/2 tsp dried thyme
1 bay leaf
1 tablespoon Tabasco sauce
2 400 gram cans diced tomatoes
1 liter fish or vegetable stock
1.5 kg seafood
1/4 cup chopped fresh thyme
Method
1. Heat 2-3 tablespoons of oil in a large saucepan and add the onion, celery and green pepper and cook over a moderate heat, stirring frequently, for about 10-15 minutes until the onion is soft but has not browned.
2. Add the ham, peppers, thyme, bay leaf and Tabasco Sauce. Cook a further 3-5 minutes until the mixture becomes quite fragrant.
3. Add the tomatoes with their liquid and the stock and allow the mixture to come to the boil. Lower the heat and simmer gently for 30 minutes, mashing up the tomatoes if they have failed to break up.
4. Chop the seafood into bite-sized pieces and add to the soup. Simmer only until the seafood is cooked , about 5-8 minutes. Add the thyme and season with salt. (Cooking time will depend on the fish varieties that you use). Serve in large bowls accompanied with warm Sundried Tomato and Parsley Cornbread.
Note: Gumbo is better if cooked early in the morning and refrigerated for several hours. Reheat and serve with rice.
(Serves: 6-8)
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