| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Rick, Stein | 4 | servings | |
INGREDIENTS
| 40 | g | Bacon fat; lard or vegetable |
| ; oil | ||
| 40 | g | Plain flour |
| 75 | g | Rindless smoked streaky bacon; cut into strips |
| 1 | Onion; chopped | |
| 1 | lg | Stic celery; sliced |
| 1 | Green pepper; seeded and chopped | |
| 225 | g | Okra; thickly sliced |
| 450 | g | Plum tomatoes; roughly chopped |
| 1 | Green jalapeno chilli; thinly sliced | |
| 1 | lg | Spri thyme |
| 2 | Bay leaves | |
| 225 | g | Skinned boneless chicken; cut into 5cm/2" |
| ; pieces | ||
| 20 | sm | Clams or mussels; cleaned |
| 100 | g | Fresh white crab meat |
| 2 | Spring onions; cut into 2.5cm/1" | |
| ; lengths | ||
| 1 | tb | Chopped parsley |
| Salt and freshly ground black pepper | ||
| 450 | g | Unpeeled large raw prawns |
| 4 | lg | Chicken wings |
| 1 | Carrot; sliced | |
| 1 | lg | Onion; sliced |
| 1 | Celery stick; sliced | |
| 1 | Handful fresh herbs eg parsley | |
| Thyme and oregano; 1 bay leaf | ||
| 1 3/4 | l | Water |
INSTRUCTIONS
FOR THE STOCK 1 For the Stock: Peel the prawns and set the meats aside. Place the prawn shells and the rest of the stock ingredients in a large pan and bring to the boil. 2 Reduce the heat to a gentle simmer and cook for an hour to produce an aromatic, well-flavoured stock. Strain through a colander into another pan. 3 For the Gumbo: Heat the fat in a large pan, add the flour and cook on a gentle heat, stirring continuously, until turned a golden biscuit brown. Add the bacon and cook for another two minutes. Gradually add the stock, stirring as you do. 4 Add the onion, celery, green pepper, okra, tomatoes, jalapeno chilli, thyme and bay leaves. Simmer everything for 25 minutes - the vegetables need to be well cooked, almost blending into the flavoured sauce. Add the chicken after 20 minutes and add the prawns and clams or mussels shortly after. 5 Finally stir in the crab meat, spring onions, parsley, 1 1/2 tsp salt and black pepper. Serve ladled over some cooked long grain rice. Converted by MC_Buster. Recipe by: Rick Stein Converted by MM_Buster v2.0l.
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