Ingredients
ROUX:--
1 cup rice bran oil
¾ cup flour
½ tsp SIDS CRAZY SALT
GUMBO:--
2 tbsp rice bran oil
100 g onion, diced
200 g orange capsicum, diced
3 cloves of garlic, thin sliced
2 cups chicken stock
1 bay leaf
1 tsp SIDS SALT & PEPPER
¼ tsp cayenne pepper
½ tsp Cajun spice mix
splash of Kaitaia Fire
400 g can peeled tomatoes, chopped
300 g shellfish & shrimp
chopped parsley for garnish
4 cups boiled rice
Directions
ROUX: heat a heavy based pot on LOW. Whisk together oil, SIDS CRAZY SALT and flour. Cook for 30-40 minutes, whisking often until the roux is a nutty brown. Watch carefully during browning as it can catch easily.
GUMBO: heat a 4 litre pot with 1 tbsp oil and cook onion, capsicum and garlic until transparent, without colouring. Add roux then add stock slowly, as if making white sauce. Add bay leaf, cayenne pepper, Cajun spice mix and Kaitaia Fire.
Reduce heat to low and add tomatoes. (including liquid) Cover and simmer.
In a separate pan, add remaining oil. When hot, sauté the seafood then set aside.
Adjust gumbo seasoning with SIDS SALT & PEPPER - it should be quite hot. Add seafood and serve with a sprinkle of parsley with rice on the side.
