Prawn and Chorizo Gumbo

On Wednesday, August 14th, 2013

  • Cooking time: Less than 60 minutes
  • Cuisine: American
  • Serves: 4
  • Type: Seafood

Ingredients

  • 3 celery stalks, chopped roughly
  • 1 onion, chopped roughly
  • 4 garlic cloves, peeled
  • 1 green capsicum, seeded & chopped roughly
  • 2 tsp fresh thyme leaves
  • Few sprigs of parsley, stalks & leaves separated
  • 2 tbsp olive oil
  • 2 chorizo, halved & sliced
  • 50g butter
  • 1½ tbsp Cajun seasoning
  • 1 tsp dry mustard powder
  • 1½ tbsp sweet paprika
  • 1L chicken stock
  • 2 cups water
  • 3 bay leaves
  • â…” cup medium-grain rice
  • 12 prawns, peeled & deveined

Equipment

  • sharp knife
  • food processor
  • large saucepan with lid
  • kitchen spoon
  • ladle

Preparation method

Place celery, onion, garlic, capsicum, thyme and parsley stalks in bowl of food processor and blitz until chopped finely.

Heat oil in saucepan over high heat. Cook chorizo for 3 mins. Add butter and vegies and gently fry for 7 mins.

Add Cajun seasoning, mustard powder and paprika. Cook for 1 min, stirring regularly.

Add stock, water and bay leaves. Cover with lid and bring to boil.

Add rice to saucepan and stir. Cover again with lid and cook for 10 mins until rice is almost tender, stirring occasionally.

Add prawns. Cook for 3 mins until just cooked.

Serve Ladle gumbo into serving bowls and garnish with chopped parsley leaves.

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