From the Deep South of the USA comes this piquant gumbo with rice, chicken, prawns and vegetables, a cross between a soup and a stew – a filling feast in a bowl. The sliced okra not only contributes towards your five-a-day, but gives the gumbo its traditional thickened texture.
28 people made this
150g chorizo sausage, finely diced
2 tbsp vegetable oil
3½ tbsp plain flour
2 celery sticks, finely chopped with leaves reserved for garnish
2 onions, finely chopped
2 green peppers, deseeded and chopped
3 garlic cloves, crushed
400g can chopped tomatoes
1 litre chicken or vegetable stock
200g okra, thinly sliced
2 tbsp chopped fresh parsley
1 tsp dried thyme
1 bay leaf
pinch of cayenne pepper
175g basmati and wild rice, rinsed
3 skinless chicken thigh fillets, cut into bite-sized pieces
Put the chorizo sausage in the base of a flameproof casserole or heavy-based saucepan over a medium heat. Fry the sausage, stirring frequently, until it has rendered some fat and is crisp at the edges. Drain on kitchen paper and set aside.
Add the oil to the sausage fat remaining in the pan. Reduce the heat to low and sprinkle in the flour, stirring constantly, until well blended. Cook very gently, stirring occasionally, for 5 minutes until the roux turns a rich brown.
Increase the heat slightly, stir in the celery, onions, green pepper and garlic and continue frying, stirring frequently, for 5 minutes or until soft. Add the tomatoes with their juice, the stock, okra, parsley, thyme, bay leaf and cayenne pepper. Bring to the boil, then reduce the heat, half cover the pan and simmer for 30 minutes, stirring frequently, until the okra thickens the soup.
Increase the heat and bring the liquid to the boil. Stir in the rice, then reduce the heat to low, add the chicken and simmer for 15–20 minutes until the rice is tender and the chicken is cooked through. Pour in a little extra stock if needed. Add the prawns and reserved chorizo and simmer for 1 minute or until the prawns turn pink and the sausage is heated through.
Remove the bay leaf. Season to taste, then ladle into bowls and garnish with the reserved celery leaves. Serve with hot pepper sauce.
*The combination of peppers, onions and celery is called the ‘holy trinity’ by Cajun cooks, and is used to flavour many dishes, but red or yellow peppers can be substituted for the green. *Okra is thought to have originated in Africa. When cut, it releases a sticky substance with thickening properties, which makes it popular in this kind of dish. Okra can now be found in many supermarkets and grocery stores.
I've wanted to cook this for ages, finally found a receipe that looked like something I could handle - it was fun to cook, instructions were easy to follow and it tastes AMAZING - thank you
25 Aug 2012