Prawn Gumbo
A deeply flavourful one-pot dish filled with juicy prawns, smoky chorizo, tender vegetables and aromatic spices. Simmered gently and served over fluffy rice, it’s a comforting rustic-style meal that warms the soul.
How long will it take?
1 hour
What’s the serving size?
Serves 4
What do I need?
- 2 tbsp vegetable oil, divided
- 200 g chorizo, sliced
- 1 medium brown onion, diced
- 1 red capsicum, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tbsp Cajun spice mix
- ½ tsp smoked paprika
- ¼ tsp dried thyme
- 1 bay leaf
- 400 mL chicken stock
- 250 g green prawns, peeled and deveined
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped
- 600 g cooked white rice, to serve
How do I make it?
- Heat 1 tablespoon of oil in a large saucepan over medium heat. Add the sliced chorizo and cook for 4-5 minutes, until lightly browned. Remove chorizo from pan and set aside.
- Add remaining oil to the pan and stir in onion, capsicum, and celery. Sauté for 6-7 minutes, until softened. Add garlic and cook for a further 1 minute.
- Stir in tomato paste and cook until it darkens in colour. Add Cajun spice mix, paprika, thyme, and bay leaf. Pour in chicken stock and return the chorizo to the pan. Bring to a simmer, then reduce heat and cook for 20 minutes to develop the flavours.
- Add prawns and cook for 3-4 minutes, until pink and just cooked through. Season with salt and pepper to taste. Stir in fresh parsley.
- Serve Gumbo spooned over rice and garnish with extra parsley if desired.
