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Prawn and Chicken Gumbo recipe

3 min read

Of all the dishes in the realm of Louisiana cooking, gumbo is the most famous and, very likely, the most popular. Gumbo crosses all class barriers, appearing on the tables of the poor as well as the wealthy. Although ingredients might vary greatly from one cook to the next, and from one part of the state to another, a steaming bowl of fragrant gumbo is one of life’s cherished pleasures, as emblematic of Louisiana as chili is of Texas.

Gumbo is often cited as an example of the melting-pot nature of Louisiana cooking, but trying to sort out the origins and evolution of the dish is highly speculative. The name derives from a West African word for okra, suggesting that gumbo was originally made with okra. The use of filé (dried and ground sassafras leaves) was a contribution of the Choctaws and, possibly, other local tribes. Roux has its origin in French cuisine, although the roux used in gumbos is much darker than its Gallic cousins.

Prawn and Chicken Gumbo
 
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Recipe type: Main Course
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Dice the onions. Dice the green pepper. Dice the celery sticks. Mince the garlic cloves. Skin and de-bone and cut into chunks the chicken thighs. Peel the King prawns. Chop the flat leaf parsley. Chop the fresh thyme.
Ingredients
  • 100g butter
  • 100g flour
  • 1 onion
  • 1 green pepper
  • 1 celery stick
  • 3 garlic cloves
  • 1 litre chicken stock
  • 500ml water
  • 8 chicken thighs
  • 140g King prawns
  • 1 tbsp olive oil
  • 2 tbsp flat leaf parsley
  • SPICE MIX
  • 100g flour
  • 1 onion
  • 1 green pepper
  • 1 celery stick
  • 3 garlic cloves
  • 1 litre chicken stock
  • 500ml water
  • 8 chicken thighs
  • 140g King prawns
  • 1 tbsp olive oil
  • 2 tbsp flat leaf parsley
  • SPICE MIX:
  • 1.5 tsp cayenne pepper
  • 1.5 tsp ground cumin
  • 0.5 tsp ground black pepper
  • 1 tbsp fresh thyme
  • 1.5 tsp cayenne pepper
  • 1.5 tsp ground cumin
  • 0.5 tsp ground black pepper
  • 1 tbsp fresh thyme
Instructions
  1. Combine all the spice mix ingredients together.
  2. Prepare the sauce base. Melt the butter in a large saucepan over low to medium heat, before adding the flour.
  3. Cook for 15-20 minutes, stirring constantly – it should have a deep, nutty brown colour by the end of this process. This is your ‘roux’.
  4. Add the onion, pepper, celery, garlic and the spice mix to the roux.
  5. Cook altogether over a moderate heat for 20 minutes, or until the vegetables soften, stirring regularly.
  6. Add the chicken stock and water, combine well and bring the mix to the boil.
  7. Reduce the heat, and leave to simmer for 1 hour 30 mins, skimming the surface as needed.
  8. When the gumbo sauce is almost ready, in a separate, large saucepan or pot, heat up 1 tbsp olive oil over medium heat and fry the chicken thighs until well caramelised/browned.
  9. Add the gumbo sauce to the pot with the chicken, and bring the whole mix to the boil. Reduce the heat and simmer for a further 10-15 mins, then add the prawns.
  10. Give the whole mix a gentle stir through, then remove from the heat. Stir in the chopped parsley last.
  11. Serve hot.

 

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