Down south in Louisianna they have what’s called The Holy Trinity – onion, celery and green pepper. The combination in varying quantities is the basis of many dishes. Add to that the love of the different coloured peppers and you have the beginnings of great Cajun food. Fresh seafood served in a mildly hot gumbo soup that's spiced with Tabasco sauce is a perfect meal in a bowl to be enjoyed in autumn. You can quickly vary the flavour by using different combinations of seafood.

Ingredients

• 2 large onions, peeled and diced
• 4 stalks celery, finely sliced
• 1 green pepper, cored and diced
• 1 ham steak, trimmed and diced
• 1 tsp each cayenne, white and black pepper
• 1/2 tsp dried thyme
• 1 bay leaf
• 1 tblsp Tabasco sauce
• 2 400 gram cans tomatoes in puree
• 1 litre fish or vegetable stock
• 1.5 kg seafood
• ¼ cup chopped fresh thyme

Method

1. Heat 2-3 tblsp of oil in a large saucepan and add the onion, celery and green pepper and cook over a moderate heat, stirring frequently, for about 10-15 minutes until the onion is soft but has not browned.
2. Add the ham, peppers, thyme, bay leaf and Tabasco Sauce. Cook a further 3-5 minutes until the mixture becomes quite fragrant.
3. Add the tomatoes and puree and the stock and allow the mixture to come to the boil. Lower the heat and simmer gently for 30 minutes, mashing up the tomatoes if they have failed to break up.
4. Chop the seafood into bite-sized pieces and add to the soup. Simmer only until the seafood is cooked , about 5-8 minutes. Add the thyme and season with salt. (Cooking time will depend on the fish varieties that you use). Serve in large bowls accompanied with warm Sundried Tomato and Parsley Cornbread.

Cooks Tips

If you do not have homemade fish stock, look for Essential Cuisine fish stock, available in good supermarkets. This stock will make a great difference to the quality of your cooking. When cooking with a combination of seafoods, add those that take the longest to cook first. uncooked mussels, green prawns followed by white fish and then delicate scallops.