Seafood Jambalaya with vegetables

While Cajun foods have left me wanting for more, I have determined to cook-up a similar seafood gumbo at home. Let us see how we prepare a seafood gumbo in East India, which replaces rice with veggies in the dish. The recipe is as follows:

Ingredientsgumbosa

Sliced Okra or lady’s finger
Diced Zucchini
Shredded Cabbage
Sliced Bittergourd
Shelled Green Peas
Sliced Green Beans
Diced Potatoes
Spinach Leaves
Zucchini Leaves
Ginger-garlic paste
Chopped Tomatoes
Chopped Cilantro
Chopped Onions
Turmeric Powder
Poppy seeds
Mustard seeds
Cumin Seeds
Coriander Seeds
Slitted Green chilies
Dried Red Chilies
Salt
Oil

Seafood

Shelled Shrimps
Catfish flakes
Crabmeat
Eggs of Salmon fish

Method

1. Grind mustard seeds, cumin seeds, poppy seeds, coriander seeds and dried-whole red chilies to a fine paste.

2. In a wok heat oil and fry all the seafood one-by-one. Do not fry all the seafood together.

3. In a separate wok heat oil. Fry onions until crispy and brown, add ginger-garlic paste, turmeric powder and tomatoes. Cook until fat leaves the corners of the wok.

4. Add all the vegetables, except okra and add the paste in step-1 to the wook. Cook covered and stirring continuously for 15 minutes until all the vegetables are tender.

5. Assemble by adding seafood, cooked vegetables, slitted green chilies, cilantro leaves and okra in a microwave dish. Add water and salt.

6. Mix thoroughly and microwave the gumbo for 20 minutes. Serve it over boiled rice.

Note: You can add coconut milk or fish stock in place of water.

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