Chicken and Prawn Gumbo
recipe
Chicken and Prawn Gumbo
No commentsIngredients
4 tbsp vegetable oil
- 2 skinless and boneless chicken breast fillets, or 4 skinless and boneless chicken thigh fillets, cut into small pieces
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 green pepper, cored and diced
- 2 sticks celery, thinly sliced
- 4 tbsp plain flour
- ½ tsp dried thyme
- ½ tsp ground allspice
- 1 Scotch bonnet chilli or a dash of hot pepper sauce
- 2 bay leaves
- 1.2 litres chicken stock, fresh or made with 2 stock cubes
- 75g kabanos sausage, or other spicy sausage, thinly sliced
- 125g okra, trimmed
- 225g raw peeled tiger prawns
- crusty bread or freshly boiled rice, to serve
Serves:
4
Preparation:
20
Cook Time:
40
Total Time:
60min
Directions
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- Heat half the oil in a large saucepan and cook the chicken over medium heat for 7-10 minutes until lightly browned, then remove from the pan.
- Add the rest of the oil; warm over a medium heat. Stir in the onion, garlic, pepper and celery and cook, stirring, for about 5 minutes until softened.
- Stir in the flour and cook, stirring, for 1 minute, then add the thyme, allspice, chilli and bay leaves. Slowly stir in the stock and bring the mixture to a simmer.
- Add the chicken to the pan with the sliced kabanos, cover and simmer for minutes. Add the okra and prawns and simmer, covered, for a further 25-30 minutes.
- Discard the chilli and the bay leaves.
- Serve at once with crusty bread or freshly boiled rice.
Source: Tesco
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