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    • Prawn Gumbo

    Mark Sharron
    Easy
    45 minutes
    02-Apr
    Prawn Gumbo is a classic Louisiana dish that is a hearty combination of succulent prawns, vegetables, and a savoury broth. It is a one-pot meal that is easy to make and full of flavour. This dish is a great way to feed a crowd or have a delicious meal for the family. It is a perfect balance of savoury, spicy, and sweet flavours that will have everyone coming back for more.     
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    Ingredients

    • 1/4 cup vegetable oil
    • 1/4 cup all-purpose flour
    • 1 large onion, chopped
    • 1 bell pepper, chopped
    • 2 stalks celery, chopped
    • 2 cloves garlic, minced
    • 1 teaspoon dried thyme
    • 1 teaspoon cayenne pepper
    • 1 teaspoon paprika
    • 1 teaspoon dried oregano
    • 1 teaspoon ground black pepper
    • 4 cups chicken broth
    • 1 (14.5 ounce) can diced tomatoes
    • 1/2 pound okra, sliced
    • 1 pound peeled and deveined raw shrimp
    • 1 pound cooked and peeled crawfish
    • 1/4 cup chopped fresh parsley
    • Cooked white rice, for serving

    Method

    • Step-by-step Method for Prawn & Crawfish Gumbo
    • Measure and prepare all ingredients before beginning
    • Heat 1/4 cup vegetable oil in a large heavy-bottomed pot over medium heat
    • Add 1/4 cup all-purpose flour to the oil
    • Stir constantly to create a roux, cooking until deep brown in color (about 10-15 minutes)
    • While the roux is cooking, chop onion, bell pepper, and celery, and mince garlic
    • When roux reaches desired color, add chopped onion, bell pepper, and celery (the “holy trinity”) to the pot
    • Sauté vegetables in roux until softened, about 5 minutes
    • Add minced garlic to the pot and sauté for 1 minute until fragrant
    • Stir in dried thyme, cayenne pepper, paprika, dried oregano, and ground black pepper
    • Continue cooking spices for 1 minute to bloom their flavors
    • Add 4 cups chicken broth to the pot, stirring to combine and dissolve any roux stuck to the bottom
    • Add 1 (14.5 oz) can diced tomatoes and their juices to the pot
    • Add 1/2 pound sliced okra to the pot
    • Bring mixture to a gentle simmer
    • Simmer uncovered for 15-20 minutes, stirring occasionally, to develop flavors and thicken the gumbo
    • Gently add 1 pound peeled and deveined raw shrimp and 1 pound cooked, peeled crawfish to the pot
    • Simmer just until shrimp turn pink and are cooked through, about 3-4 minutes
    • Taste and adjust seasoning with more black pepper or a pinch of salt if necessary
    • Stir in 1/4 cup chopped fresh parsley just before serving
    • Serve gumbo over cooked white rice for each portion
    • Garnish with additional parsley if desired