Viet-Cajun gumbo recipe
 This is fusion cooking, taking the flavours of Vietnam and combining it with the classic Cajun dish of gumbo. 60g/2¼oz unsalted butter1 lemongrass stalk, finely chopped3 garlic cloves, finely chopped½ tsp cayenne pepper1 tbsp lime juice 60g/2¼oz unsalted butter 1 lemongrass stalk, finely chopped 3 garlic cloves, finely chopped ½ tsp cayenne pepper 1 tbsp lime juice 4 tsp garlic powder2 tsp dried oregano1 tbsp paprikapinch smoked paprika2 tsp salt2 tsp freshly ground black pepper2 tsp cayenne pepper2 tsp dried thyme2 tsp onion powder 4 tsp garlic powder 2 tsp dried oregano 1 tbsp paprika pinch smoked paprika 2 tsp salt 2 tsp freshly ground black pepper 2 tsp cayenne pepper 2 tsp dried thyme 2 tsp onion powder 7g Cajun spice mix (see above)2 tbsp fish sauce1 lemongrass stalk, smashed10g palm sugar5 garlic cloves, unpeeled and smashed 7g Cajun spice mix (see above) 2 tbsp fish sauce 1 lemongrass stalk, smashed 10g palm sugar 5 garlic cloves, unpeeled and smashed 50g/1¾oz shelled mussels, cleaned and prepared50g/1¾oz shelled cockles, cleaned and prepared50g/1¾oz shelled clams, cleaned and prepared2 shelled razor clams, cleaned and prepared2 raw langoustines, heads removed, shells removed and de-veined 50g/1¾oz shelled mussels, cleaned and prepared 50g/1¾oz shelled cockles, cleaned and prepared 50g/1¾oz shelled clams, cleaned and prepared 2 shelled razor clams, cleaned and prepared 2 raw langoustines, heads removed, shells removed and de-veined 1 tbsp vegetable oil100g/3½oz rice sticks or rice noodles1 tbsp fresh chopped coriander1 tbsp fresh chopped Vietnamese mint½ lime, juice onlysmall handful edible spring flowers, to garnish 1 tbsp vegetable oil 100g/3½oz rice sticks or rice noodles 1 tbsp fresh chopped coriander 1 tbsp fresh chopped Vietnamese mint ½ lime, juice only small handful edible spring flowers, to garnish Method For the spiced butter sauce, place all of the ingredients in the bowl of a food processor and blitz. Set aside. For the serving ingredients, heat the oil in a frying pan and when very hot, add the rice sticks and caramelise until the outside is crispy and the inside is still soft. Set aside. For the Cajun spice mix, mix all of the ingredients in a bowl. For the shellfish cooking liquor, add 125ml/4fl oz water and the rest of the ingredients to a saucepan and bring to a very low simmer for 10 minutes. Add the mussels, cockles, clams and razor clams to the cooking liquor, cover and cook for 1–2 minutes and then add the langoustine for 2 minutes, or until the langoustine is cooked through. In a separate saucepan, heat the spiced butter sauce until it is foaming and starts to turn golden.Drain the shellfish, retaining the liquor. Pick out the garlic pieces and lemongrass and return the shellfish to the liquor, adding the crispy rice sticks and half of the coriander and mint. Transfer the gumbo to warmed bowls and pour the spiced butter over the top. Squeeze over the lime juice and garnish with the remaining herbs and spring flowers. Serve immediately. For the spiced butter sauce, place all of the ingredients in the bowl of a food processor and blitz. Set aside. For the spiced butter sauce, place all of the ingredients in the bowl of a food processor and blitz. Set aside. For the serving ingredients, heat the oil in a frying pan and when very hot, add the rice sticks and caramelise until the outside is crispy and the inside is still soft. Set aside. For the serving ingredients, heat the oil in a frying pan and when very hot, add the rice sticks and caramelise until the outside is crispy and the inside is still soft. Set aside. For the Cajun spice mix, mix all of the ingredients in a bowl. For the shellfish cooking liquor, add 125ml/4fl oz water and the rest of the ingredients to a saucepan and bring to a very low simmer for 10 minutes. Add the mussels, cockles, clams and razor clams to the cooking liquor, cover and cook for 1–2 minutes and then add the langoustine for 2 minutes, or until the langoustine is cooked through. For the Cajun spice mix, mix all of the ingredients in a bowl. For the shellfish cooking liquor, add 125ml/4fl oz water and the rest of the ingredients to a saucepan and bring to a very low simmer for 10 minutes. Add the mussels, cockles, clams and razor clams to the cooking liquor, cover and cook for 1–2 minutes and then add the langoustine for 2 minutes, or until the langoustine is cooked through. In a separate saucepan, heat the spiced butter sauce until it is foaming and starts to turn golden. In a separate saucepan, heat the spiced butter sauce until it is foaming and starts to turn golden. Drain the shellfish, retaining the liquor. Pick out the garlic pieces and lemongrass and return the shellfish to the liquor, adding the crispy rice sticks and half of the coriander and mint. Drain the shellfish, retaining the liquor. Pick out the garlic pieces and lemongrass and return the shellfish to the liquor, adding the crispy rice sticks and half of the coriander and mint. Transfer the gumbo to warmed bowls and pour the spiced butter over the top. Squeeze over the lime juice and garnish with the remaining herbs and spring flowers. Serve immediately. Transfer the gumbo to warmed bowls and pour the spiced butter over the top. Squeeze over the lime juice and garnish with the remaining herbs and spring flowers. Serve immediately.