Viet-Cajun gumbo

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Carl Clarke

Ingredients

For the spiced butter sauce

  • 60g/2¼oz unsalted butter
  • 1 lemongrass stalk, finely chopped
  • 3 garlic cloves, finely chopped
  • ½ tsp cayenne pepper
  • 1 tbsp lime juice

For the Cajun spice mix

  • 4 tsp garlic powder
  • 2 tsp dried oregano
  • 1 tbsp paprika
  • pinch smoked paprika
  • 2 tsp salt
  • 2 tsp freshly ground black pepper
  • 2 tsp cayenne pepper
  • 2 tsp dried thyme
  • 2 tsp onion powder

For the shellfish cooking liquor

  • 7g Cajun spice mix (see above)
  • 2 tbsp fish sauce
  • 1 lemongrass stalk, smashed
  • 10g palm sugar
  • 5 garlic cloves, unpeeled and smashed

For the gumbo

  • 50g/1¾oz shelled mussels, cleaned and prepared
  • 50g/1¾oz shelled cockles, cleaned and prepared
  • 50g/1¾oz shelled clams, cleaned and prepared
  • 2 shelled razor clams, cleaned and prepared
  • 2 raw langoustines, heads removed, shells removed and de-veined

To serve

  • 1 tbsp vegetable oil
  • 100g/3½oz rice sticks or rice noodles
  • 1 tbsp fresh chopped coriander
  • 1 tbsp fresh chopped Vietnamese mint
  • ½ lime, juice only
  • small handful edible spring flowers, to garnish
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