GUMBO WITH CRAB, PRAWNS, OYSTERS AND SCALLOPS

I JUST LOVE SHOPPING FOR A MEAL, I LOVE TO RUMMAGE THROUGH THE FISHMONGERS STOCK TO FIND MY INGREDIENTS, SOME FROM THE GARDEN AND I JUST LOVE WAITROSE FOR THOSE FAR AWAY INGREDIENTS

SO PROUD OF MY BROWNED ROUX, THIS WOULD MAKE SO MANY TOP CHEFS CRY AS IT GOES AGAINST THE PRINCIPLE OF A ROUX, BUT IS A MUST FOR CREOLE COOKING

CRAB & CHORIZO GUMBO WITH OYSTERS AND SCALLOPS IN A RICH HOLY TRINITY ROUX, WITH HOMEMADE FISH AND CHICKEN STOCK

1 whole crab

10 fresh prawns, shell on

6 fresh oysters

6 fresh scallops

8 mini cooking chorizo's sliced

200g okra

1 lrg sprig thyme leaves only

1 bunch parsley chopped

salt & pepper

1 lemon juiced

1 tin chopped toms

1.5 ltr chicken stock

2 tablespoons butter

2 tablespoons plain flour

1 green pepper chopped

3 sticks celery chopped

1 onion fine diced

2 tsp tabasco sauce

1 tsp cayenne pepper

1/2 ptn cooked rice per person

Peel the prawns and leave to one side, place all the shells in a sauce pan with a dash of ooil and gently fry off to release their flavours, crush them with the end of a rolling pin to release even more of their beautiful juices.  Add chicken stock to the pan and simmer gently for 20 minutes.  Meanwhile in a hot pan sear the chorizo sausages, remove from the pan, keeping the fat, add the butter to the chorizo fat and gently melt, add the flour to make the roux, cook this on a very low heat for 5-20 minutes, a nice medium brown colour is required without catching the roux. 

In ooil pan fry the holy trinity, this is creole law in cooking, after a few minutes add the sliced okra, thyme cook on for 1 minute then add to the roux and cook on for a few minutes, strain the stock into the roux and stir gently, simmer for approx 10 minutes then add the crab meat and whole claws, the tin of tomato's simmer on.  Taste and add lemon juice, salt and pepper, tabasco and cayenne to taste, adjusting to your own personal taste, I like all the lemon juice, lots of pepper, tabasco and cayenne, and salt I do very very last.

When happy with all the seasoning and you are ready to serve add the prawns, scallops and oysters, cook for couple of mins and serve.  In a bowl place the cooked rice in a high pile in the middle and then ladle the gumbo over the rice, there is a law with gumbo you get what you get, just ladle up and don't worry about where the prawns, oysters, scallops end up.  There is no law to this dish and you just use what ever fish or sausages or chicken you have to hand it is a dish of love...