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    • Prawn Gumbo

    Mark Sharron
    Easy
    45 minutes
    2-4
    Amount Per Serving: Calories 300; Fat 16g; Carbs 24g; Protein 14g
    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

    • Begin by heating the vegetable oil in a large pot over medium heat.
    • Once the oil is hot, add the flour and whisk to combine. Cook for 3-4 minutes, stirring constantly, until the mixture is golden brown.
    • Add the onion, bell pepper, celery, and garlic and cook for 5 minutes, stirring occasionally, until the vegetables are softened.
    • Next, add the thyme, cayenne pepper, paprika, oregano, and black pepper and stir to combine.
    • Pour in the chicken broth and diced tomatoes and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for 15 minutes.
    • After 15 minutes, add the okra and simmer for an additional 10 minutes. 
    • Finally, add the shrimp and crawfish and simmer for 5 minutes until the shrimp is cooked through.
    • Stir in the parsley, remove from the heat, and serve over cooked white rice.