Twinkle in the Eye: Chicken and Prawn Gumbo

Monday, 28 January 2013

Chicken and Prawn Gumbo

It's Week 9 of the Great American Cooking Challenge and I think this is my favourite recipe yet. It's very similar to the Jambalaya I made in week four yet different and I think nicer, but that might have something to do with the fact that its raining, windy and cold and this is perfect comfort food. Right time, right place.

Ingredients

100g chorizo, thinly sliced
2 tablespoons of vegetable oil
3 1/2 tablespoons of plain flour
2 onions, cut in half and thinly sliced
1 carrot, finely diced
2 red capsicums, seeded and cut into long thin strips
3 cloves of garlic, crushed
400 g can diced tomatoes
1 punnet of fresh cherry tomatoes
1 litre of chicken stock, no added salt
2 tablespoons of chopped fresh parsley
1 teaspoon of thyme, fresh or dried
3 bay leaves
1 small teaspoon of cayenne pepper
1 cup of basmati rice, rinsed
1 large chicken breast, finely diced
300g peeled large raw prawns

Method

1. In a large heavy based saucepan of frying pan, add a small amount of oil and cook chorizo over a medium heat until it has rendered some fat and is crisp at the edges. Drain on paper towel and set aside.
2. Increase the heat slightly and stir in garlic, carrot, onion and capsicum and continue frying, stirring frequently, for 5 minutes or until just soft. Remove vegetables from the pan and set aside.
3. Reduce the heat to low, add the vegetable oil, sprinkle in flour, stirring constantly until well blended, add cayenne pepper and cook very gently until the mixture begins to thicken and darken in colour.
4. Add the crushed tomatoes, the stock, parsley, thyme, bay leaves and bring to the boil, then reduce the heat. Add cherry tomatoes, half cover the pan and cook for 15 minutes, stirring frequently.
5. While the soup is simmering, cut the chicken into small bite sized pieces. Increase the heat and bring the liquid to the boil, Stir in rice, then reduce the heat to low. Add the chicken and the vegetable mixture and cook for a further 15-20 minutes until rice is tender and chicken is cooked. Add a little extra stock if required. Before serving, add the chorizo and the prawns and cook for 1-2 minutes or until prawns turn pink and the sausage is heated through.

Do you have a good Gumbo recipe to share? If so, you can link it up here:

Week 10 of the Great American Cooking Challenge calls for Pulled Pork - yet another dish I will have to Google as I have no idea what it is!

Do you want to make Pulled Pork too? If you don't have a blog to link up but you want to participate, you can join Cookin' the Books on Facebook and share your photos there or you can post your photos to Twinkle in the Eye on Facebook. Alternatively, you can share your photos on Twitter and use the hash tag #americancook and tag me@twinkleite.

Labels: Recipes

2 Comments:

At Monday, 28 January, 2013 , Anne @ Domesblissity said...: Looks delicious Bree. I'd love to try pulled pork too. Might join up next week.

Anne xx
At Monday, 28 January, 2013 , Bree @ Twinkle in the Eye said...: I would love to have company!

Chicken and Prawn Gumbo

Twinkle in the Eye

Monday, 28 January 2013

Chicken and Prawn Gumbo

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