Gumbo Stew

Every Louisianan swears by the Gumbo their mama makes. Gumbo is a real improvisational thing, but to get you started we’ve put together this delicious recipe. Maybe now it’s time to stake your claim.

Serves - 4; Preparation - 10mins; Cooking Time - 30mins; Chilli Rating - 1
New Orleans Gumbo Paste

how to create it

What you’ll need:

1 x tbsp Oil

1 x Onion, finely diced

6 x Rashers of Streaky Bacon

6 x Chicken Thighs (skinless, boneless), cut into large chunks

1 x Red Pepper, finely sliced

1 x Green Pepper, finely sliced

2 x Celery Sticks, de-stringed and sliced

1 x Jar Gumbo Paste

150ml Water

150g Raw King Prawns

To Garnish – freshly chopped parsley.

How to create it:

  1. OK, so heat your oil in a large frying pan and cook the onion until soft.
  2. Next up, add your bacon and chicken thighs and cook for 2-3 mins. Then add your peppers and celery and cook for an extra 2 mins until soft.
  3. Add the jar of paste and stir thoroughly to cover all ingredients.
  4. Add the water, mix well and bring to the boil.
  5. Cover and simmer for 10 mins, then add the prawns and simmer for a further 5-7 mins until the prawns are cooked.
  6. Garnish with freshly chopped parsley and serve with chunks of warm crusty bread. Louisiana here we come!

For a truly authentic Creole dish, try replacing the chicken and prawns with sliced smoky sausages, crabmeat and sliced okra.

Add extra smokiness by using chargrilled or barbecued pieces of chicken.