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Seafood Gumbo
Seafood Gumbo

Seafood Gumbo

11 Review(s)
Cook Minutes 45 Min
Prep : 15 minutes Cook: 30 minutes
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Create this mouth-watering hearty gumbo with condensed soup. A real winter warmer!

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What do I need ?
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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 onion, chopped
2 stalk s celery, sliced
1 green capsicum, deseeded and chopped
1 chorizo or spicy sausage, sliced
½ tsp dried thyme
1 bay leaf
420 g can Wattie’s Condensed Tomato Soup
400 g can Wattie’s Mexican Style Tomatoes
500 ml (2 cups) vegetable stock
250 g firm white fish, cut into pieces (hoki, lemonfish)
250 g raw prawn meat
¼ cup chopped fresh parsley
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How do I make it ?
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Step 1
Heat a dash of oil in a large saucepan and add the onion, celery and green capsicum. Cook over a moderate heat, stirring frequently until the vegetables are soft but not browned.
Step 2
Add chorizo, thyme, bay leaf and continue cooking for a further 2 minutes.
Step 3
Add Wattie’s Condensed Tomato Soup, Wattie’s Mexican Style Tomatoes and vegetable stock. Bring to the boil. Reduce heat and simmer gently for 20 minutes.
Step 4
Add the prepared seafood and continue simmering until the seafood is just cooked, about 3-6 minutes. Stir through the chopped parsley and serve in bowls, accompanied with crusty bread.
Kraft Kitchen Tips!
There are different types of chorizo, for a mild spicy heat use a milder sausage. For this recipe we used a very spicy chorizo which gives a smoky spicy hot note to the gumbo.
Add your favourite seafood to this recipe - mussels, calamari, scollops - or replace the fish with diced chicken breast meat. This should be added with the chorizo to ensure the chicken cooks through.
If gluten-free be sure to serve with a gluten-free bread.
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