Teriyaki seafood gumbo with okra and rice

A true classic from the American South: gumbo with fish and seafood, enhanced with a delicious sweet-savoury touch thanks to Kikkoman Teriyaki Marinade.

Ingredients

10 portion(s)

For the gumbo:

200 g

butter

100 g

wheat flour, type 405

200 g

green pepper, diced

200 g

onions, diced

200 g

celery, diced

Oil for frying

5 g

ground cumin

5 g

ground pepper

5 g

garlic powder

5 g

hot paprika powder

1 litre

fish stock

200 ml

Kikkoman Teriyaki Marinade

600 g

skinless salmon fillet

400 g

scallops, without the shells

500 g

prawns, peeled

50 ml

lime juice

Additionally:

300 g

rice

Salt

400 g

okra, in thin rings

50 g

spring onions, in thin rings

Oil for frying

Allergens:

Fish, crustaceans, molluscs, celery, soy, gluten, sulphites, milk.

Total weight per portion:

405 g

Weight per ingredient:

Rice approx. 90 g
Fish stock approx. 150 g
Seafood approx. 130 g
Toppings approx. 35 g

Preparation

Step 1

Melt the butter in a large saucepan. Add the flour to the butter over a medium heat and stir constantly until it turns almost caramel brown. This process can take a good 30 minutes. In the meantime, roast the diced vegetables with a little oil in a large saucepan over a medium heat for 10-15 minutes. Add the spices shortly before the end. Set the mirepoix aside until the roux has reached the desired colour. Add the mirepoix to the roux and then add the fish stock and Kikkoman Teriyaki Marinade. Now simmer over a low heat for about 15 minutes, stirring occasionally.

Step 2

Cook the rice according to the packet instructions. Meanwhile, cut the salmon, scallops and prawns into bite-sized pieces. Add these to the stock and gently bring to the boil. Sauté the okra in a hot pan with a little oil for 1–2 minutes. Season the gumbo with the salt and lime juice. Top with the okra and spring onions and serve with the rice.

Tip:

Gumbo is classically prepared “surf and turf” combination of meat and fish. Cold cuts, ham and chicken also go very well with this dish! Poultry stock also makes a great base for the sauce. The prepared sauce thickens slightly overnight in the refrigerator and can simply be smoothed out with a little stock.

Recipe-ID: F1074

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