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Creole Gumbo

Ingredients

Creole Gumbo

60 ml Olive oil (plus extra if needed)
2 Chicken breasts skin removed and cut into large chunks (Cubed sweet potato or sweetcorn may be used instead)
200 g Smoked sausage sliced (Chorizo may be used instead)
1 Onion finely chopped (large)
2 Celery stick finely chopped
1 Green pepper deseeded and finely chopped (A red or yellow pepper may be used instead)
2 cloves Garlic cloves finely chopped
22½ ml Cajun seasoning
2 Thyme sprig
1 tbsp Plain flour (heaped tablespoon)
500 ml Chicken stock (Use approximately half this amount when omitting the okra)
400 g Chopped tomatoes (1 tin)
175 g Okra topped, tailed and sliced into 1cm pieces - optional
200 g King prawn peeled and deveined, with heads and tails left on (Mussels, clams or other cleaned shellfish may be used instead)
Salt (to taste)
Black pepper freshly ground (to taste)
1 Spring onion finely chopped (to garnish)
1 Lime cut into wedges (to serve)

Step 1 of 7

Make the Gumbo

Brown the chicken and sausage

Warm the olive oil in a large saucepan over a medium heat. Add the chicken and smoked sausage, brown them on all sides, then transfer them to a plate and set aside.

180°C (356°F) hob

Make the Gumbo

Soften the vegetables

Add a little more oil if the pan looks dry. Stir in the onion, celery and pepper, then cook until softened, stirring regularly.

170°C (338°F) hob

Make the Gumbo

Add the aromatics

Add the garlic, Cajun seasoning and thyme. Stir continuously just until fragrant, taking care not to let the garlic burn.

Make the Gumbo

Cook the flour

Stir in the flour and cook, stirring frequently, until it begins to turn brown. Return the chicken, sausage and any resting juices to the saucepan.

170°C (338°F) hob

Make the Gumbo

Simmer the gumbo

Pour in the chicken stock, using about half the quantity when the okra is omitted. Add the chopped tomatoes and okra, if using. Bring to the boil, reduce the heat, cover and simmer until the chicken is cooked through and the gumbo has thickened.

150°C (302°F) hob

Make the Gumbo

Cook the prawns

Stir in the king prawns and cook for a few minutes until they are pink, opaque and just cooked through. Season the gumbo with salt and freshly ground black pepper.

Serve

Garnish and serve

Ladle the gumbo into bowls, scatter over the chopped spring onion and serve with lime wedges for squeezing.