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Party Gumbo

13 December 2012

Serves 10


  • 8 chicken thighs, skin on, bone in
  • 1 tsp Hungarian Paprika
  • 1 tsp cayenne pepper
  • olive oil
  • 400g smoked sausage, such as fresh chorizo, thickly sliced
  • 1 large onion, finely chopped
  • 4 celery sticks, finely chopped
  • 1 green pepper, deseeded and chopped
  • 1 yellow pepper, deseeded and chopped
  • 3 heaped tbsp flour
  • 1/2 garlic bulb, cloves separated and finely chopped
  • 2 sweet potatoes, roughly chopped
  • A bunch of thyme, leaves picked
  • 2 bay leaves
  • 1.5 litres hot chicken stock
  • 25-g okra, sliced
  • 16 raw peeled prawns, deveined
  • 4 spring onions, sliced to serve
  • A bunch of flat-leaf parsley, leaves picked and chopped to serve
  • Steamed rice, to serve
  1. Season the chicken with the paprika, cayenne, salt & pepper. Put a large, dry pan over a dry heat and, once hot, ad a glug of oil and fry the chicken and sausage for about 15 mins, or until golden. Transfer to a plate, leaving any fat in the pan.
  2. Reduce the heat to medium to low. Add the onion, celery and peppers to the pan and cook, stirring often , for about 10 minutes, or until softened. Stir in the flour, then cook over a low heat for 5 - 10 minutes, or until golden .
  3. Return the chicken and sausage to the pan, along with the garlic, sweet potatoes, thyme and bay leaves. Stir and fry for a minute, then pour in the hot stock and bring to the boil. Reduce the heat and simmer for 30 minutes.
  4. Now add the Orka and prawns simmer on a medium heat for a further 20 minutes, or until the chicken pulls apart easily. You can leave the meat on the bone, but I like to shred it into the gumbo before letting everyone tuck in. Scatter over the spring onions and parsley, and serve with the rice

PER SERVING 744 cals, 49.7g fat (16.5g saturated), 47.9g protein, 42.6g carbs, 8g sugars


Posted: 13/12/2012 15:50:14 by

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