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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

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Finally, add the shrimp and crawfish and simmer for 5 minutes until the shrimp is cooked through.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.