Name: Prawn and chorizo gumbo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: Prawn gumbo soup; 2 tablespoon olive oil; 50 gram butter; 2 medium (300g) onions, chopped finely; 4 clove garlic, chopped finely; 1 tablespoon cajun seasoning; 1 teaspoon sweet paprika; 1 teaspoon cayenne pepper; 2 celery stalks (300g), sliced thinly; 1 medium (200g) green capsicum, chopped; 1 long green chilli, sliced thinly; 300 gram chorizo, sliced thinly; 300 gram okra, sliced thinly; 400 gram canned diced tomatoes; 2 tablespoon tomato paste; 2 litre (8 cups) chicken stock; 2/3 cup (130g) medium-grain rice; 12 medium (600g) uncooked prawns, peeled and de-veined; 1/4 cup roughly chopped flat leaf parsley

Prawn and chorizo gumbo

This traditional Creole-style stew pairs juicy prawns with okra in a spiced sauce to create the ultimate American comfort food. Make it yourself at home in no time at all with this easy recipe.

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Serves 6

Prep

10M

Cook

25M

Total

35M

Ingredients

Prawn gumbo soup

2 tablespoon olive oil

50 gram butter

2 medium (300g) onions, chopped finely

4 clove garlic, chopped finely

1 tablespoon cajun seasoning

1 teaspoon sweet paprika

1 teaspoon cayenne pepper

2 celery stalks (300g), sliced thinly

1 medium (200g) green capsicum, chopped

1 long green chilli, sliced thinly

300 gram chorizo, sliced thinly

300 gram okra, sliced thinly

400 gram canned diced tomatoes

2 tablespoon tomato paste

2 litre (8 cups) chicken stock

2/3 cup (130g) medium-grain rice

12 medium (600g) uncooked prawns, peeled and de-veined

1/4 cup roughly chopped flat leaf parsley

Method

Prawn gumbo soup

1.Heat the oil and butter in a large saucepan, cook the onion, garlic and spices over medium heat until onion is softened and spices are fragrant. Add the capsicum, chilli, chorizo and okra and cook, stirring for a further 5 minutes.

2.Increase the heat and add the tomatoes and tomato paste and stir for one minute before adding the stock, bring to the boil. Add the rice and cook, covered, for 10 minutes until rice is almost tender, stirring occasionally.

3.Just before serving, add the prawns: simmer for 3 minutes until prawns just cooked through. Serve sprinkled with chopped parsley.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Prawn gumbo soup

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