Buttery Seafood Gumbo

A great Christmas or Summer dish this delectable classic can easily be tweaked to your liking to feed more as a main or entree. Serve with a side of crusty bread or Baguettes with a dollop of Nuttelex Buttery. Prep: 20 mins. Cook: 35 mins. Serves: 2 for a main or 4 for entree



large green King prawns, 4 shelled and deveined, 2 whole

150 g salmon fillet, skin off

scallops in shell if possible

clams, cleaned

mussels, cleaned and beards removed


2 tbsp Nuttelex Buttery

1/2 Spanish onion, peeled and finely chopped

cloves garlic, peeled and finely chopped

1/2 tsp ground coriander seed

1 tsp thyme chopped

long green chill, seeded, de-ribbed and finely sliced

long red chilli, seeded, de-ribbed and finely sliced

green capsicum, seeded, de-ribbed and finely sliced

red capsicum, seeded, de-ribbed and finely sliced

okra, sliced on the diagonal lengthways

ripe tomatoes, roughly chopped

500 ml fish stock, water or dry white wine


Fresh coriander roots, washed and dried

limes, halved



Step One: Set a heavy based pot on high heat, melt Nuttelex and add onion and garlic and saute until soft and opaque.

Step Two: Add ground coriander, thyme, chilli, capsicum and okra, increase heat a little and cook a few minutes more.

Step Three: Add stock, water or wine and tomatoes, bring to a simmer and gently cook at least 10 minutes until okra has thickened sauce slightly.

Step Four: Add prawns shelled and whole, scallops mussels and clams, fit with a tight fitting lid and cook till shells open.

Step Five: Cook another minute then season to taste.