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Seafood gumbo

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      1 hr 20

Appears in
Seafood: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1999

  • About

A thick, spicy soup from the American South with its origins in Creole cuisine, influenced by African and French cooking The original meaning of ‘Gumbo’ was okra, and this vegetable is what thickens the dish.

Ingredients

  • 12 tiger prawns, shells on
  • 50 g ( oz) long-grain rice

Method

  1. Shell and devein the tiger prawns, leaving the tails intact, following the method in the Chef’s techniques on. Cook the rice in boiling salted water for 10 minutes, or until tender, drain and leave to cool.
  2. In a large frying pan, heat the oil. Add the onion, celery, garlic and capsicum. Stir over medium heat for 5 minutes, or

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