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Viet-Cajun gumbo
Fruit and vegetables
1
lemongrass
stalk, finely chopped
3
garlic
cloves, finely chopped
1 tbsp
lime juice
4 tsp
garlic
powder
2 tsp dried
thyme
2 tsp
onion
powder
1
lemongrass
stalk, smashed
5
garlic
cloves, unpeeled and smashed
1 tbsp fresh chopped
coriander
1 tbsp fresh chopped Vietnamese
mint
½
lime
, juice only
Tins, packets and jars
100g/3½oz rice sticks or
rice noodles
Cooking ingredients
½ tsp
cayenne pepper
2 tsp dried
oregano
1 tbsp
paprika
pinch smoked
paprika
2 tsp
salt
2 tsp freshly ground
black pepper
2 tsp
cayenne pepper
2 tbsp
fish sauce
1 tbsp
vegetable oil
Dairy, eggs and chilled
60g/2¼oz unsalted
butter
Meat, fish and poultry
50g/1¾oz shelled
mussels
, cleaned and prepared
50g/1¾oz shelled
cockles
, cleaned and prepared
50g/1¾oz shelled
clams
, cleaned and prepared
2 shelled razor
clams
, cleaned and prepared
2 raw
langoustines
, heads removed, shells removed and de-veined
Other
7g Cajun spice mix (see above)
10g
palm sugar
small handful edible spring flowers, to garnish
Back to recipe
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