Gutsy prawn gumbo

Name: Gutsy prawn gumbo
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: Serves: 4
Cuisine: American
Ingredients: 3 tbsp plain/all-purpose flour; 400 g/14 oz can chopped tomatoes; 1 litre/35 fl oz/4⅓ cups chicken stock, plus extra if needed; ½ small orange Scotch bonnet chilli, deseeded and finely chopped (optional); 1 tsp dried thyme; 2 tbsp chopped parsley leaves, plus extra to serve; 1 bay leaf; 180 g/6¼ oz/1 cup white basmati rice, rinsed and drained; 3 skinless, boneless chicken thighs, cut into 2cm/¾in cubes; 1 tsp sweet smoked paprika; salt and freshly ground black pepper; 250 g/9 oz peeled large raw prawns/shrimp; 100 g/3½ oz chorizo, peeled and diced; 2 onions, finely chopped; 4 tbsp sunflower oil; 100 g/3½ oz okra, chopped into 5mm/¼in discs; 2 green chillies, deseeded and finely chopped (optional); 3 garlic cloves, crushed; 1 green pepper, deseeded and chopped

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 40

Appears in

Pimp My Rice

By Nisha Katona

Published 2017

About

The guts of New Orleans. Green chillies for green fresh heat, Scotch bonnet for peppery smoked flavour, smoked paprika to give legs to the opening sprint of the chorizo.

Ingredients

100 g/3½ oz chorizo, peeled and diced
100 g/3½

Americas
United States
Louisiana: New Orleans
Main course

Method

Fry the chorizo in a heavy-based saucepan over a medium heat until the fat has rendered out and the pieces become browned and slightly crisped. Use a slotted spoon to remove the pieces and set them aside, leaving the chorizo oil in the pan.

Add the okra pieces to the pan and fry over a medium-high heat until they become crisp and lose their slime. This takes 5–8 minutes. Remove and leav