All in Creole Gumbo!

Date published: Friday, February 06, 2015     Author: Joanna M.     Comments: 0

......because this one has it all! Prawn, chicken and chorizo just to get started. Louisianan Gummbo is the heartiest of comfort foods. There are a million different versions.... here's one....

Serves 8-10 people

Put aside 2hr 30 mins (maybe more if you haven't made it before... it's worth it!)


2 large skinless chicken breasts

1 packet of spicy chorizo

1 packet of green prawns

salt and pepper

1/2 cup of all purpose flour

2 tablespoons of olive oil

90g butter

2 medium brown onions, chopped

8 cloves of garlic, minced

1 green, 1 red and 1 yellow capsicum, seeded and chopped

2 corn cobs (remove kernels for gumbo)

3 small red chillies, slice down the middle (remove seeds if desired)

3 large green chillies, chopped

3 stalks of celery, chopped

1/4 cup of worcestershire sauce

1 tin of black beans

1/4 bunch of flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish

1 bunch of coriander

1 litre of beef stock

750ml passata

2 cups of sliced okra (optional)

4 spring onions

1 cinnamon quill

2 tablespoons of cummin

1 tablespoon of ground coriander

Mountain bread


In a large heavy base saucepan heat a little olive oil. Season chicken breast and brown in the pan until golden in colour. Remove. Slice chorizo into desired sized chunks and add to saucepan chicken was in, allow to golden slightly also. Remove. Now it is time to make what is known as the "roux". This is the base to every gumbo, it's a rich butter and flour sauce. Add the butter & olive oil to the pan the chicken and chorizo were cooked in. Don't clean it, this is where all your flavour begins. Let the butter melt then add the cummin, 2 cloves of the garlic & ground corriander. Now add the flour and stir constantly until the mixture has turned into a rich brown colour. This will take at least ten minutes; the longer you stir, the darker it will go. 

Once brown, reduce the heat to low and allow to cool slightly. Then add remaining garlic, onions, celery, red, yellow and green capsicum, corn kernels, red chillies, green chillies, spring onions, chopped coriander (stalk part only), parsley, the cinnamon quill, worcestershire sauce, beef stock and passata. Bring to boil. Add chicken, chorizo and any juices left over. Give it a good stir.

Turn up the heat and add drained black beans & green prawns allowing to cook through for around 4 mins, add chopped corriander leaves.

Cook on a low heat for 1 hour.

Grill 1 packet of mountain bread. 

Also lovely with a dollop of good quality sour cream on top. Serve.

Like any good gumbo it will always be more flavoursome the next day!






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