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Friday, January 24

Chicken, ham & prawn gumbo

Olive oil
2 tablespoons
Onion, chopped
1
Chicken breasts, boneless, skinless, cut into small chunks
½ pound
Flour
¼ cup
Paprika
1 teaspoon
Tomato paste
2 tablespoons
Chicken stock, hot
2 ½ cups
Tomatoes, chopped
14 ounces
Basil, dried
½ teaspoon
Oregano, dried
1 teaspoon
Tabasco

Okra, cut
6 ounces
Bell pepper, seeded, chopped
1
Celery, sliced
2 ribs
Ham, lean, cut into small pieces
1 ½ cup
Prawns, large, peeled, deveined
½ pound
Salt

Pepper, freshly ground

Rice, cooked
  1. Soak a clay baking pot for 20 minutes in cold water, and then drain. 
  2. Heat the oil in a large frying pan over medium-high heat, add the onion, and cook for 5 minutes, until soft and golden. 
  3. Add the chicken, and cook for 2 minutes. 
  4. Stir in the flour, paprika, and tomato paste; cook, stirring constantly, for 1 to 2 minutes. 
  5. Gradually add the stock, stirring constantly, and then bring to a boil. 
  6. Add the tomatoes, basil, and oregano, and then remove from heat. 
  7. Add Tabasco to taste, and season with salt and pepper. 
  8. Add the okra, bell pepper, and celery to the clay pot. 
  9. Pour the tomato mixture into the clay pot, and mix well. 
  10. Cover the pot, place in an unheated oven, and then set to 400°F; cook for 30 minutes. 
  11. Remove the pot from the oven, add the ham and prawns, and stir well. 
  12. Cover and return to the oven for 10 minutes, or until the ham is heated through and the prawns are just cooked. 
  13. Serve over rice.

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