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creole prawn gumbo pot

A real popular recipe for friends and family, easy and tasty...picked it up from a New Orleans friend of mine

  • Total time: 40 mins

Serves: 4

Ingredients

  • 3 tbsp of olive oil
    salt and pepper
    2 tbsp of long-grain rice
    1 large onion (chopped)
    1 red capsicum / pepper (seeded and chopped)
    1 garlic clove (crushed)
    2 tsp of paprika
    1 red chilli (as hot as you like, finely chopped)
    1 aubergine
    125g of okra (ladies fingers)
    125g of sweetcorn (frozen then thawed actually works very well, or fresh)
    450ml of chicken stock (boiling)
    250g of can tomatoes
    250 g peeled prawns (fresh is best though still works well with frozen then thawed)

Method

  1. chop your aubergine into 1/2 inch cubes and place in colander, sprinkle with 2 tsp of salt and leave on a plate to drain for 30 mins then rinse well with cold water and drain. (if you have the time) otherwise just chop and go to step 2!
  2. heat oil in pan and add onion, pepper, garlic, aubergine and fry gently over low heat for 5 mins whilst stirring frequently
  3. stir in paprika and finely chopped chilli and cook gently for 2 mins, pop your kettle on for your chicken stock and chop up okra whilst you wait
  4. add okra with sweetcorn, boiling chicken stock and break up your tomatoes with a spoon and pop those in too. Stir in your rice (wash it first to remove starch) then cover and simmer for 25 mins or until veg and rice are tender.
  5. add your prawns to the mix (if they're fresh peel and de-vein) and heat through for 5 mins, stirring occasionally. Taste, season and serve hot
  6. good with flat bread and jamaican root beer with the lads or pop in 155ml of single cream just before serving and heat through, and use chill powder instead of fresh chilli for the kids... if entertaining cook also some larger shelled prawns to place on top with some fresh herb (5mins cooking at the same time as step 5)

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