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4D Flavours Seafood Gumbo


In Louisiana, some live inland and some live near the water. Gumbo is one of those authentic dishes whose roots are deeply engrained in Louisiana’s culture and people. There are many variations of gumbo all over Louisiana and each variation is authentic and delicious in its own right. This winter, try preparing a Seafood Gumbo. Make a large pot of it so you can eat on it for days and keep the smiles coming from all that get to enjoy it.


  • 750 grams of mixed seafood
  • 2 litres fresh water
  • Slap Ya Mama Gumbo mix (142 gram box)
  • 1 large onion, diced
  • 2 capsicum diced
  • 1 garlic clove, minced
  • 3 storks of celery sliced across
  • 4 okra (optional for thickening)
  • 2 tsp Slap Ya Mama Original Blend Seasoning or White Pepper Blend for extra punch
  • Slap Ya Mama Pepper Sauce,     topping
  • Cooked white rice


In a wok, cook the Garlic, Onion, Celery and Capsicum.  Add 2litres of fresh water and bring to the boil. Add the Slap Ya Mama Gumbo mix (142 grams) and Slap Ya Mama Original Blend (or White pepper Blend), boil until the Gumbo mix is completely dissolved, stirring occasionally.  Add mixed seafood and bring back to the boil for 5 minutes.

Put the rice into a cup and overturn it onto your plate and serve the Gumbo around it. Gumbo will taste better the next day as the flavours mix.

If adding okra, wash and thinly slice the okra and add when adding the water. The okra will thicken the Gumbo.