Name: Gumbo
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 2 chorizo sausages; 1 brown onion, chopped; 1 green capsicum, chopped; 2 celery stalks, chopped; 4 clove garlic, crushed; 300 gram kumara, peeled, chopped; 1 teaspoon cayenne pepper; 1/4 cup plain flour; 1.5 litre chicken stock; 400 gram can tomatoes; 1/3 cup long-grain white rice; 750 gram green prawns, peeled, deveined, tails intact; 1/3 cup chopped okra; coriander leaves, to serve; lime wedges, to serve

Ingredients

2 tablespoon olive oil

2 chorizo sausages

1 brown onion, chopped

1 green capsicum, chopped

2 celery stalks, chopped

4 clove garlic, crushed

300 gram kumara, peeled, chopped

1 teaspoon cayenne pepper

1/4 cup plain flour

1.5 litre chicken stock

400 gram can tomatoes

1/3 cup long-grain white rice

750 gram green prawns, peeled, deveined, tails intact

1/3 cup chopped okra

coriander leaves, to serve

lime wedges, to serve

Method

1.Heat half oil in a large saucepan on high. Fry chorizo for 2-3 minutes, turning, until browned all oven. Slice and set aside.

2.Add remaining oil to same pan. Sauté onion, capsicum, celery, garlic for 3-4 minutes. Stir in kumara and cayenne pepper and cook for 1 minute, until fragrant.

3.Add flour to pan. Cook, stirring, for 4-5 minutes, until well browned.

4.Gradually stir in stock until smooth. Add tomatoes and rice. Bring to the boil, turn heat to low and simmer for 15-20 minutes, until rice is almost tender.

5.Return chorizo to pan. Simmer gently for a further 10-15 minutes, until sauce thickens slightly.

6.Stir in prawns and okra, simmer 4-5 minutes, until prawns are cooked through. Serve sprinkled with coriander. Accompany with lime wedges.

Woman's Weekly Food

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Ingredients

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