A fairly thick soup, in a Creole style. This is how I make it. There are probably as many variants as there are people who cook it.
|2 tbsp||Vegetable oil|
|2 tbsp||Plain flour|
|1 stalk||Celery, chopped|
|1||Sweet (bell) pepper, chopped|
|1 clove||Garlic, chopped|
|100gr (4 oz.)||Okra, sliced|
|A pinch||Cumin (Caraway), ground|
|A pinch||Chili, ground|
|A good pinch||Paprika (mild), ground|
|A good pinch||Thyme|
|Additional vegetables (mushrooms, carrots, sweet potato)|
|5cm/2||Chorizo or similar spicy/meaty sausage, cut into pieces.|
|1 tbsp||Worcestershire Sauce|
|1 tbsp (optional)||Tomato pure|
|1||Stock cube (ideally fish stock, chicken or vegetable also works)|
|0.5 liter (1pt)||Water|
|100gr (4oz)||Mixed seafood (prawns, mussels, oysters, any white fish, squid), cut to bite size pieces|
Heat oil in a pan, add flour, and let it brown (turn down to medium heat once the oil is hot). I"m always a coward and don't burn it enough...Once the flour is browned, add vegetables and Chorizo, and let them go soft a little bit, before adding Worcestershire Sauce, tomato pure (if you like), then crumbled stock cube. Add a little bit of water first while stirring, as it will go thick and if you add too much water at once you get lumps. The liquid should be fairly thick.
Bring to the boil, turn down the heat to simmer, stirring once in a while. Leave to simmer until vegetables are cooked (quite soft), around half an hour should do for most types of vegetables.
Now add the seafood, and cook for another minute or two - don't overcook the seafood, or it goes dry/chewy.
Serve with boiled rice.
The above recipe is for two large bowls of soup.