I’m at the International Incident Gumbo Party

I have been meaning to participate in more International Incident Parties but keep missing them since the dumpling party. I even prepared something for the salt party and have no idea how I let cakepop party pass me by.

So this month it’s a gumbo party! I am not familiar with gumbos. I’d heard of them, but never had one, yet alone made one. One of our dinner guests said “I just remember gumbo from Disney”, to which I replied “it’s gumbo not dumbo”… but she hadn’t meant the elephant at all.

I adapted my recipe from the Alabama Gumbo recipe I found on Nigella’s website: http://www.nigella.com/recipes/view/alabama-gumbo-578

I was pleasantly surprised at how easy and fast it was to make and also how delicious it was.

So here we go! Feel free to substitute any seafood for what you prefer.

Gumbo with Chorizo, Mussels, Moreton Bay Bug meat and prawns.

  • 2 sweet onions diced (I used what was labelled as spring onions at my grocer, white bulbs with long green tops)
  • 3 eschallots chopped (I really get all my onion family things mixed up, these were the long slender onion things, which I thought were actually spring onions…)
  • 1 medium red capsicum (diced)
  • 1 medium yellow capsicum (diced)
  • 2 stalks of celery (diced)
  • 5 cloves of garlic (crushed and roughly chopped)
  • 2 tomatoes (chopped)
  • 2 chorizo sausages (sliced) – I would probably add more, maybe double?
  • 500 g prawns (I removed heads, but left shells on, just sliced the back to devein)
  • meat from 2 moreton bay bugs – chopped into chunks
  • 12 mussels – washed, beards removed
  • 3 bay leaves
  • 1 teaspoon smoked paprika
  • 1 teaspoon chilli flakes (you can adjust this to your taste)
  • 1 litre chicken stock
  • 1 sprig of thyme
  • dash of worcestershire sauce
  • 1 tsp oregano
  • salt and pepper to taste
  • 75g butter
  • 1/2 cup flour



  1. Heat a large cast iron pot/flame proof casserole dish on medium heat.
  2. Add some butter to the pot about half to one tablespoon.
  3. Add the onions, garlic and capsicum to the pot and saute until glistening – ensuring not to burn.
  4. Add the tomatoes and stire until warmed through.
  5. Add the sausag, chicken stock, bay leaves, paprika, chilli flakes, thyme, oregano and salt and pepper.
  6. Stir and allow to come together to a very slow boil. Keep it on a low boil.
  7. Add the worcestershire sauce and stir.
  8. Add the seafood.
  9. Now while the seafood is cooking, start to prepare your roux. That is, add butter and flower to a second saucepan and stir over low heat until it becomes a thick golden brown colour. Turn off the heat of the roux when it has reached a slightly brown colour.
  10. Add some of the stock from the seafood pan to the roux  and mix together to make a gravy.
  11. Add the gravy to the pot of seafood and stir it all together. The gumbo should thicken. You will know the seafood is cooked when the prawns change colour and the mussels open. Be careful not to overcook the seafood.
  12. Serve in bowls with rice or bread. ENJOY!

Head over to Jeroxie’s site to see more gumbo action!


Leave a Reply

You must be logged in to post a comment.