Prawn & Crab Gumbo

Name: Prawn & Crab Gumbo
Prep time: 50 min
Cook time: 1 h 40 min
Total time: 2 h 30 min
Yield: Serves 4
Ingredients: 500 g/1 lb 2 oz raw, large unpeeled prawns, peeled, heads removed and deveined, with heads and shells reserved; salt and freshly ground black pepper; ½ tsp dried chilli flakes (optional); 2 tsp dried thyme; cooked long-grain rice, to serve (optional); 3 tbsp corn oil; 125 ml/4 fl oz/½ cup Fish Stock or ready-made stock; 1 tbsp sweet paprika; 1 tbsp dried dill; 1 red pepper, halved lengthways, deseeded and diced; 400 g/14 oz/scant 1⅔ cups tinned chopped tomatoes; hot pepper sauce, to serve; 2 bay leaves, torn; 4 okra, trimmed and sliced; 85 g/3 oz green beans, chopped; 225 g/8 oz fresh white crab meat; 1 green pepper, halved lengthways, deseeded and diced; 100 g/3½ oz andouille sausage or cooking chorizo, skinned and sliced; 55 g/2 oz/scant ½ cup plain white flour; finely chopped spring onions, to serve; 4 garlic cloves, chopped; 1 large onion, chopped; 1 celery stick, halved lengthways and chopped

Preparation info

Serves
4

Difficulty
Medium
Ready in
2 hr 30

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

Ingredients

500 g/1 lb 2 oz raw, large unpeeled prawns, peeled, heads removed and deveined, with heads and shells reserved

Main course

Method

Put the reserved prawn shells and heads and the stock in a small saucepan and simmer, covered, over a medium-low heat until required.

Meanwhile, heat the oil in a frying pan over a high heat. Reduce the heat to low, add the sausage and fry, stirring, for 10 minutes until it gives off its fat. Use a slotted spoon to transfer the sausage to the slow cooker.

Sprinkle the flour into