Easy Seafood Gumbo

An easy-to-follow seafood gumbo recipe with aromatic vegetable and fragrant spices.
  • By Breville
Ready Time
4 hrs 30 mins
25 mins
4 hrs 5 mins
Serves   4-6
4 hrs 30 mins
Ready Time
25 mins
4 hrs 5 mins

Julian Vasseur
Founder / Head Chef 
The Pop Up Cooking School
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"Julian grew up in the French countryside of Alsace, attending one of France’s best culinary schools and worked for many years in Switzerland, before venturing internationally to USA and Australia, cooking for many fine restaurants and as a private chef. In recent years, he has realised his passion for teaching cooking. He recognises the importance of sustaining a healthy lifestyle and environment by cooking at home, which is becoming a lost tradition in today’s food scene."



  • 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



  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.



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Guest Thursday, 28 May 2020