Chicken and Prawn Gumbo Recipe from M&S
Recipe from M&S.
Ingredients
| 100 g | butter | |
| 100 g | flour | |
| 1 | onion | |
| 1 | green pepper | |
| 1 | celery stick | |
| 3 | garlic cloves | |
| 1 litre | chicken stock | |
| 500 ml | water | |
| 8 | chicken thighs | |
| 140 g | king prawns | |
| 1 tbsp | 15 ml | olive oil |
| 2 tbsp | 30 ml | flat leaf parsley |
| 1.5 tsp | 7.5 ml | cayenne pepper (spice mix) |
| 1.5 tsp | 7.5 ml | ground cumin (spice mix) |
| 0.5 tsp | 2.5 ml | ground black pepper (spice mix) |
| 1 tbsp | 15 ml | fresh thyme (spice mix) |
Instructions
Serves 4
Prep the ingredients
- Dice the onions, the green pepper and the celery sticks. Mince the garlic cloves.
- Skin and de-bone and cut into chunks the chicken thighs. Peel the King prawns. Chop the flat leaf parsley. Chop the fresh thyme.
- Combine all the spice mix ingredients together.
Make the gumbo
- Melt the butter in a large saucepan over low to medium heat, before adding the flour.
- Cook for 15-20 minutes, stirring constantly – it should have a deep, nutty brown colour by the end of this process. This is your 'roux'.
- Add the onion, pepper, celery, garlic and the spice mix to the roux.
- Cook altogether over a moderate heat for 20 minutes, or until the vegetables soften, stirring regularly.
- Add the chicken stock and water, combine well and bring the mix to the boil.
- Reduce the heat, and leave to simmer for 1 hour 30 mins, skimming the surface as needed.
- When the gumbo sauce is almost ready, in a separate, large saucepan or pot, heat up 1 tbsp olive oil over medium heat and fry the chicken thighs until well caramelised/browned.
- Add the gumbo sauce to the pot with the chicken, and bring the whole mix to the boil. Reduce the heat and simmer for a further 10-15 mins, then add the prawns.
- Give the whole mix a gentle stir through, then remove from the heat. Stir in the chopped parsley last.
- Serve hot.