2 tbsp olive oil
2 tbsp Cajun seasoning
1 onion, chopped
1 green (bell) pepper, seeded and chopped
1 red (bell) pepper, seeded and chopped
1 garlic clove, crushed
1 x 400g/14oz can chopped tomatoes
125g/4oz/½ cup basmati rice
1.2 litres/2 pints/5 cups hot vegetable stock
225g/8oz okra, sliced
¼ tsp cayenne pepper
juice of ½ lemon
340g/12oz raw prawns (shrimp)
225g/8oz squid, sliced
225g/8oz white crabmeat
1 bunch of spring onions (scallions), finely chopped
1 small bunch of fresh parsley, finely chopped
salt and ground black pepper
1 Heat the oil in a large pan over a low heat. Add the Cajun seasoning and cook, stirring, for 1–2 minutes until golden brown. Add the onion, green and red peppers and garlic and cook over a low heat for 10 minutes, stirring occasionally, until the vegetables are tender.
2 Add the tomatoes and rice to the pan and stir well until the grains are coated. Add the hot stock, okra, cayenne pepper and lemon juice. Season with salt and black pepper.
3 Bring to the boil, then reduce the heat and simmer gently, covered, for about 20 minutes or until the rice is tender and most of the liquid has been absorbed – the gumbo should be a bit soupy.
4 Add the prawns, squid and crabmeat to the pan and cook gently for 5 minutes until the prawns are pink.
5 Stir in the spring onions and parsley, and heat through for a few minutes. Divide the gumbo between four shallow bowls and serve immediately.