Prawn & chorizo gumbo

Real~Living

Cooking time: Less than 60 minutes

Cuisine: American

Serves: 4

Type: Seafood

Tools

Kitchen friendly view

4 stars - based on 1 reviews

Photography and props styling Katie Quinn Davies

By Recipe Ali Irvine

Ingredients

3 celery stalks, chopped roughly
1 onion, chopped roughly
4 garlic cloves, peeled
1 green capsicum, seeded & chopped roughly
2 tsp fresh thyme leaves
Few sprigs of parsley, stalks & leaves separated
2 tbsp olive oil
2 chorizo, halved & sliced
50g butter
1½ tbsp Cajun seasoning
1 tsp dry mustard powder
1½ tbsp sweet paprika
1L chicken stock
2 cups water
3 bay leaves
⅔ cup medium-grain rice
12 prawns, peeled & deveined

sharp knife
food processor
large saucepan with lid
kitchen spoon
ladle

Preparation method

Place celery, onion, garlic, capsicum, thyme and parsley stalks in bowl of food processor and blitz until chopped finely.

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

Add Cajun seasoning, mustard powder and paprika. Cook for 1 min, stirring regularly.

Add stock, water and bay leaves. Cover with lid and bring to boil.

Add rice to saucepan and stir. Cover again with lid and cook for 10 mins until rice is almost tender, stirring occasionally.

Add prawns. Cook for 3 mins until just cooked.

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

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