Meal times with kids can be pretty hectic. So if there are meals that can all be thrown together in one pan, left to boil and do its thing, then it makes life easier, right? I like to look out for one pot recipes all the time, as they can be pretty quick and easy to prepare ahead of time too. One that is great to have at this time of year is seafood gumbo. It is filling, warming, and full of goodness. It is a good one to have with kids too, as there are plenty of ‘hidden’ veggies in there, and no one has to even tell them about the crab meat that is in there as it just blends in with the rest of the flavors. And the best part? You just need one large pan to cook it all in.
If you fancy giving it a try, for around 8 servings, you will need:
- One-quarter cup of cooking oil of your choice
- 3 tablespoons of flour
- 2 white onions, finely chopped
- 2 celery stalks, sliced
- 2 red peppers, deseeded and sliced
- 1-quart chicken or fish broth
- 1 tin of chopped tomatoes
- 3 cloves of garlic, crushed
- 2 bay leaves
- 1 tsp paprika
- 1 pound shrimp
- 1 pound jumbo lump crabmeat
- 1 pound white fish meat (such as haddock or cod)
What to do:
- To start off with, you need to make a roux with the oil and flour. To do this, heat the oil until it starts to bubble and then add flour. Cook it all over medium heat until it gets dark, but not so that it is scorched. Make sure that you stir it the whole time. You can use butter instead of oil. But if you do so, it can burn much more easily. So be careful and watch it all of the time.
- Add to the pan the chopped onions, sliced celery stalks, and sliced red pepper. Cook until they are softened, which should take about ten minutes.
- Next add the broth, tomatoes, garlic, and bay leaves o the pan. Now is a good time to season the pan and then bring to the boil. Once bubbling, reduce the heat and leave to simmer for 1 ½ - 2 hours.
- Around fifteen minutes before you are ready to serve, now is the time to add the shrimp, crabmeat, and white fish fillets. Stir in gently and add the paprika too. Leave it all to simmer until the time is up.
- It is a good idea to serve on top of bowls of white rice, or you can serve as a soup and eat it with some chunky slices of bread. You can sprinkle the dish with some thinly sliced scallions and some dry flat-leaf parsley if you’d like.
One variation on this dish is that you can serve it with some oysters, for a real Louisiana style seafood gumbo. I’m not sure just how well oysters would go down with the kids, though!
I’d love to hear if you make this recipe, so be sure to get in touch with that you think of it.