Charleston Gumbo

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Ahhh… The first snow of 2012 got us thinking of a warming stew for dinner. So we tried this spicy thick seafood ‘soup,’ the Charleston Gumbo.  It’s easy to make and cleaning up is also easy because there’s only one pot to clean! This dish will definitely warm you up, and when served in one of Le Creuset‘s colorful Cast Iron Casseroles it will cheer up a wintry night.

Serves: 4/6                  Preparation and Cooking 1 1/2 hours

Ingredients
  • 125 grams chopped bacon
  • 2 tablespoons olive oil
  • 1 red onion, chopped
  • 4 celery stalks, chopped
  • 1 green chilli, seeded and chopped
  • 2 garlic cloves, chopped finely
  • 2 small red chillies, seeded and chopped
  • 500 g peeled and chopped tomatoes
  • 500 g new potatoes cut into 1cm dice
  • 225 g okra, cut into 1 cm slices
  • a pinch of cayenne pepper, ¼ teaspoon ground turmeric
  • 2 sprigs fresh thyme
  • 4 cups fish stock or water
  • ¼ teaspoon sea salt
  • 450 g cod fillet, cut into 6 cm pieces
  • 1 kg large raw shrimp
  • 1 kg small raw clams
  • 2 tablespoons fresh chopped parsley, to garnish
Instructions
  1. Preheat a Casserole on a low to medium heat for 3 – 4 minutes.
  2. Add the bacon and cook, stirring until the fat begins to run. Add the olive oil with the onion, celery, bell pepper, garlic and chillies. Reduce the heat to low and cook these vegetables until they begin to soften.
  3. Add the tomatoes and all the remaining ingredients, except the seafood.
  4. Cover and simmer for 45 minutes to 1 hour until the vegetables are very tender. Add all the seafood, stirring well.
  5. Cover again and cook for 5 to 8 minutes longer until the cod is cooked and the clams are open; discard any clams that remain closed.
  6. Just before serving, stir in the chopped parsley and season.
  7. To serve: Ladle over cooked long grained rice.
  8. Bon Appétit!

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