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Chicken and shrimp gumbo

A typical Louisiana recipe for supper

  • Total time: 55 minutes

Serves: 4


  • 4tbsp cooking oil
    4 large skinless boneless chicken thighs cut into small bite sized chunks
    1 chopped onion
    1 green pepper seeded and finely chopped
    1 large celery heart finely sliced
    2 garlic cloves sliced
    1 bay leaf
    1/2 tsp thyme
    1 leek trimmed and finely sliced
    1 tsp smoked paprika
    1/2 tbsp plain flour
    600ml chicken stock
    3 tsp tabasco sauce (vary to suit)
    generous handful fresh parsley coarsely chopped
    250g cooked peeled prawns
    2 peeled tomatoes chopped
    lemon or lime juice to taste


  1. Heat one tbsp of oil in large suacepan and brown chicken in batches, transferring it to a plate as you go. Heat the remaining oil and stir in the onion, pepper, celery, garlic, bay leaf and thyme. Cook for 10 mins stirring often until the vegetables are juicy and begin to soften but not brown. Add the leek and cook for a few mins.
  2. Sprinkle the paprika and flour over the veg - stir well and cook for a minute, then add the chicken, stock and tabasco. Bring to boil, immediately turn down the heat and simmer for 10 minutes.
  3. Add the parsley, prawns and tomatoes to the pan. Simmer, taste and season with salt and lemon or lime juice. Serve immediately.

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