A gumbo is usually thickened with a special gumbo file powder which is available from some spice outlets (try www.herbies.com.au).
Gumbo file is pounded and dried sassafras root, a Native Indian ingredient in the USA. In this case, though, the okra’s viscous qualities automatically thicken the sauce.

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50 ml oil
500 g okra, sliced in rounds
2 tbs spice mix (oregano, thyme, paprika, white pepper, cayenne pepper)
2 tsp salt
250 g finely chopped onions
5 cups seafood stock
250 g finely chopped tomato
1 tbs garlic
50 gm butter
Seafood (combination of the following, prepared for cooking):prawns, crayfish or yabbies

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Saute okra in heated oil and butter mixture then add onions and tomatoes. Sweat down for about 5 mins. Add garlic, salt and spice mixture. Add seafood stock and simmer for about 30 mins, skimming any surface oil off the top.
Add seafood according to cooking time and keep simmering till cooked. Serve with rice.