Shrimp, Sausage and River Crab Stew (Gumbo)

Ingredients

• 300 g shrimp (pre‑cooked)
• 200 g river crab meat (pre‑cooked)
• 150 g spicy sausages
• 2 onions
• 3 Garlic cloves
• 1 tsp freshly grated ginger
• 2 green chilies
• 50 g ground almonds
• 1 tbsp green curry paste
• 300 g rice
• 1 green bell pepper
• 1 red bell pepper
• 100 g celery stalks
• 1 Banana
• 1 pinch ground cardamom
• 1 pinch Cinnamon powder
• 1 tsp cumin
• 1 tsp coriander (ground)
• 2 tbsp oil
• 100 ml coconut milk
• 400 ml Vegetable broth
• 2 tbsp butter
• 2 tbsp flour
• Salt

Instructions

1. 1.

   Cook rice according to package instructions until al dente. Cut crab meat and sausages into bite‑sized pieces. Peel and finely chop onions and garlic. Wash, deseed if desired, and slice chilies into rings. Mix onions, garlic, chili, curry paste, grated ginger, and almonds together.

2. 2.

   Wash bell peppers, halve them, remove seeds, and dice. Wash celery and cut into strips. Peel banana and slice.

3. 3.

   Brown butter with flour while stirring to make a roux; deglaze with vegetable broth and coconut milk. Remove from heat.

4. 4.

   Heat oil in a pot and brown the sausages. Add bell peppers, celery, cardamom, cinnamon, cumin, and coriander. Sauté briefly, then stir in the prepared onion‑spice mixture and pour in the sauce. Simmer for about 30 minutes, stirring occasionally.

5. 5.

   Add shrimp, crab meat, rice, and banana slices 8 minutes before cooking is finished. Season with salt to taste and serve immediately.