Easy Seafood Gumbo

Ingredients

• 2 tbsp vegetable oil
• 3/4 cup plain flour
• 2 onions, chopped
• 1 green capsicum, chopped
• 1 clove garlic, chopped
• 1.5 litre fish stock
• 600g ripe tomatoes, diced
• 1 tsp dried thyme
• 2 bay leaves
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp chilli flakes
• 2 blue swimmer crabs, cleaned and split
• 500g green prawns, peeled and deveined
• 24 scallops
• 350g blue eye cod, chopped
• Hot cooked rice
• 1/4 bunch spring onions, chopped for garnish
• 1/4 bunch flat leaf parsley, for garnish

Method

1. Place the EasySear pan from the slow cooker onto a medium heat, add the oil, then add the flour and cook stirring  for 3 minutes or until the mixture starts to darken.
2. Add the onions, capsicum and celery and cook for 5 minutes or until the vegetables start to soften.
3. Add the fish stock, tomatoes, thyme, bay leaves, Worcestershire sauce, salt, chilli flakes and bring up to the boil.
4. Using a tea towel carefully place the EasySear pan back into the slow cooker base and place on the high setting  and cook for 3 hours.
5. Add the seafood and cook for 30 minutes more of until the seafood is cooked through.