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

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