Name: Prawn and chorizo gumbo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 3 celery stalks, chopped roughly; 1 onion, chopped roughly; 4 clove garlic, peeled; 1 green capsicum, seeded and chopped roughly; 2 teaspoon fresh thyme leaves; few sprigs of parsley, stalks and leaves separated; 2 tablespoon olive oil; 2 chorizo, halved and sliced; 50 gram butter; 1 1/2 tablespoon cajun seasoning; 1 litre chicken stock; 2 cup water; 3 bay leaves; 2/3 cup medium-grain rice; 12 prawns, peeled and deveined

Prawn and chorizo gumbo

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Serves 4

Prep

10M

Cook

30M

Total

40M

Ingredients

3 celery stalks, chopped roughly

1 onion, chopped roughly

4 clove garlic, peeled

1 green capsicum, seeded and chopped roughly

2 teaspoon fresh thyme leaves

few sprigs of parsley, stalks and leaves separated

2 tablespoon olive oil

2 chorizo, halved and sliced

50 gram butter

1 1/2 tablespoon cajun seasoning

1 litre chicken stock

2 cup water

3 bay leaves

2/3 cup medium-grain rice

12 prawns, peeled and deveined

Method

1.In food food processor, place celery, onion, garlic, capsicum, thyme and parsley stalks and process until chopped finely.

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

3.Add Cajun seasoning, mustard powder and paprika. Cook 1 minute, stirring regularly. Add stock, water and bay leaves. Cover with lid and bring to boil.

4.Add rice to saucepan and stir. Cover again with lid and cook 10 minutes until rice is almost tender, stirring occasionally. Add prawns. Cook 3 minutes until just cooked.

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

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