CAJUN GUMBO

Like Jambalaya, there is no one way to make a gumbo; as long as it’s fairly fiery and contains prawns and okra, it qualifies.

 

Serves 2

  • 1 tablespoon olive oil
  • 2 rashers streaky bacon
  • 1 chicken breast, cut into small pieces
  • 1 small onion, sliced
  • 250g (8 oz) fresh okra, sliced in half lengthways
  • 400g (14 oz) can chopped tomatoes
  • 150ml (¼ pint) chicken stock
  • 125g (4 oz) long grain white rice
  • 125g (4 oz) prawns
  • 1-2 tablespoons chopped, fresh coriander
  • few drops of Tabasco or other hot chilli sauce
  • seasoning

Methods

  1. Heat the oil in a large saucepan and gently together the bacon, chicken and onion for 5 minutes. Add the okra and stir fry for a further 3 minutes.
  2. Add the can of tomatoes and the stock and brine the boil. Season to taste and simmer, covered for minutes until the okra is tender and the chicken cooked through.
  3. Meanwhile cook the rice
  4. Stir the prawns, coriander and a few shakes of Tabasco into the gumbo and simmer gently for 3 minutes. Serve the rice into two serving bowls and top with gumbo. Serve hot.