About this recipe:A delicious gumbo dish made by simmering together chicken, sausages, prawns, celery, tomatoes and Cajun seasoning. Serve with a side of corn bread for lunch or dinner.
Lupe Boudreaux & Jason Parks
1 tablespoon olive oil
225g skinless, boneless chicken breast fillets, chopped
225g pork sausages, thinly sliced
250ml olive oil
125g plain flour
2 tablespoons finely chopped garlic
3 litres chicken stock
6 sticks celery, diced
4 plum tomatoes, diced
1 red onion, sliced
3/4 (390g) tin chopped tomatoes with chilli, with liquid
2 tablespoons chopped fresh red chillies
1 bunch fresh parsley, chopped
4 tablespoons Cajun seasoning
450g raw prawns, peeled and deveined
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Heat oil in a medium frying pan over medium high heat and cook chicken until no longer pink and juices run clear. Stir in sausages and cook until evenly browned. Drain chicken and sausages and set aside.
In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic and cook about 1 minute.
Gradually stir chicken stock and beer into the roux mixture. Bring to the boil and mix in celery, tomatoes, onion, chopped tomatoes, red chillies, parsley and Cajun seasoning. Reduce heat, cover and simmer about 40 minutes, stirring often.
Mix chicken, sausages and prawns into the stock mixture. Cook, stirring frequently, about 20 minutes.