New Orleans Creole Gumbo
Servings: 8 serves
Ingredients
- 150 mL vegetable oil
- 150 g plain flour
- 2 large brown onions, diced
- 2 celery stalks, diced
- 1 green capsicum, diced
- 6 cloves garlic, minced
- 300 g andouille sausage, sliced
- 500 g chicken thigh, cubed
- 1 x 400g tin diced tomatoes
- 2 L chicken stock
- 2 tbsp creole seasoning (paprika, oregano, thyme, cayenne)
- 2 bay leaves
- 500 g raw prawns, peeled
- 3 spring onions, sliced
- 1/4 cup fresh parsley, chopped
- Steamed long-grain white rice, to serve
- Tabasco or Crystal hot sauce, to serve
Instructions
Make the roux
- Heat oil in a heavy-based pot over medium-low. Whisk in flour. Cook 35-45 minutes, stirring constantly, until the roux is deep mahogany — the colour of milk chocolate. If it burns at any point, start over.
Build the gumbo
- Add onion, celery and capsicum to the roux. Stir for 5 minutes until softened.
- Add garlic, andouille sausage and chicken. Cook 10 minutes.
- Add tomatoes, chicken stock, creole seasoning and bay leaves. Stir well to incorporate the roux.
- Bring to a simmer. Cover with the lid askew. Cook 45 minutes, stirring every 15.
- Taste. Adjust salt, pepper and cayenne.
- Add prawns. Simmer 3-4 minutes until just pink and curled.
- Stir in spring onions and half the parsley. Off heat.
- Serve over rice. Top with remaining parsley and a few drops of Tabasco.