Brown rice and seafood gumbo

all details

Thickened with rice instead of the traditional roux, this is an easy and delicious one-pot version of a classic New Orleans-style stew.

Brown rice and seafood gumbo.
One-pot wonder: Brown rice and seafood gumbo. Photo: William Meppem

Ingredients

¼ cup olive oil

1 brown onion, diced

1 green capsicum, diced

2 stalks celery, diced

3 cloves garlic, roughly chopped

2 tbsp tomato paste

½ tsp each smoked paprika, cumin and dried thyme

¼ tsp cayenne pepper

2 bay leaves

1 tsp salt

1 cup brown rice

1 can (400g) whole peeled tomatoes

1½ litres unsalted vegetable, fish or chicken stock

300g okra, trimmed and cut into 2cm slices

500g monkfish fillets, cut into 5cm pieces

500g green king prawns, peeled and de-veined

500g mussels, scrubbed and de-bearded

25g butter

Method

Heat the oil in a large cast-iron casserole dish over medium heat and fry the onion, capsicum, celery and garlic for about 10 minutes until fragrant. Add the tomato paste, spices, bay leaves, salt and rice and stir to combine. Add the whole tomatoes and stock, cover and simmer for 30 minutes, stirring occasionally. Add the okra and simmer for a further 20 minutes, stirring more frequently.

Stir through the monkfish pieces and after about 1 minute stir through the prawns, mussels and butter. Cook for a further 3 minutes until the mussels open and the seafood is cooked through. Adjust seasoning and serve.

Photography by William Meppem. Food preparation by Maxwell Adey. Styling by Hannah Meppem.

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  • Main Ingredients - Fish, Shellfish, Tomato
  • Cuisine - American (US)
  • Course - Dinner, Main-course
  • Occasion - Dinner Party, Family meals, Midweek dinner

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2 comments so far

  • Monkfish is not available in the southern hemisphere,can you suggest a substitute??

    Commenter
    fish
    Location
    melbourne
    Date and time
    February 26, 2016, 6:18PM
  • Probably best to specify a couple of types of cod as a substitute since this is an Australian paper and you can't buy monkfish in the southern hemisphere.

    I wonder how many papers around the world would publish recipes for ingredients you cannot even buy in their hemisphere?

    Wow.

    Commenter
    hmmm
    Location
    Date and time
    February 29, 2016, 9:09AM

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