Name: Gumbo rice soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 2 spicy pork sausages; 2 stalks celery, chopped; 1 onion, chopped; 1 green capsicum, seeded, chopped; 4 garlic cloves, crushed; 2 bay leaves; 2 potatoes, peeled, chopped; 1 teaspoon cayenne pepper; 1/4 cup plain flour; 1.5 litre chicken stock; 400 gram can diced tomatoes; 1/3 cup long-grain white rice; 750 gram green prawns, peeled, deveined; chopped parsley, to serve; lime wedges, to serve

Gumbo rice soup

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Serves 6

Prep

20M

Cook

35M

Total

55M

Ingredients

2 tablespoon olive oil

2 spicy pork sausages

2 stalks celery, chopped

1 onion, chopped

1 green capsicum, seeded, chopped

4 garlic cloves, crushed

2 bay leaves

2 potatoes, peeled, chopped

1 teaspoon cayenne pepper

1/4 cup plain flour

1.5 litre chicken stock

400 gram can diced tomatoes

1/3 cup long-grain white rice

750 gram green prawns, peeled, deveined

chopped parsley, to serve

lime wedges, to serve

Method

1.Heat half the oil in a large. heavy-based saucepan on high. Fry sausages for 2-3 minutes, turning, until browned. Slice and set aside.

2.Add remaining oil to pan. Saute celery, onion, capsicum. garlic and bay leaves for 3-4 minutes. Stir in potato and cayenne. Cook for 1 minute, until fragrant.

3.Add flour to pan. Cook, stirring, for 3-4 minutes, until well browned. Remove from heat.

4.Gradually add stock, stirring, until smooth. Add tomatoes and rice. Return to heat. Bring to a boil, stirring constantly. Reduce heat to low. Simmer for 10-15 minutes, until rice is almost tender.

5.Return sausages to pan with prawns. Simmer for 4-5 minutes, until prawns are just cooked through. Sprinkle with parsley and serve with lime wedges.

For a really flavoursome stock, heat 2 teaspoons of oil in a pot on high. Fry prawn heads and shells for 3-4 minutes. Pour in stock. Bring to boil. Reduce heat to low. Simmer gently for 15 minutes. Strain through a large sieve.
Note

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