Creolechickenprawn use

Dean Edward’s Creole chicken and shrimp gumbo

Slow cooking allows the punchy flavours of this thick, New Orleans-inspired stew to develop and come together perfectly

By , 11 September 2018

(27 votes)

Dean Edward’s Creole chicken and shrimp gumbo
  • Cook: 20 Mins
    plus 6 hrs 30 mins cooking

  • Serves: 6

  • Price: £1.73 per serving

Recipe taken from Dean's book, Cook Slow (£14.99), out now

Nutritional Info
Each 426g serving contains
  • Energy

    1978KJ

    473KCAL

    24%
  • Fat

    13.2g

    med

    19%
  • Saturates

    6g

    low

    30%
  • Sugars

    8.1g

    low

    9%
  • Salt

    1.62g

    med

    27%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 464kJ/111kcal.
Ingredients
  • 30g unsalted butter
  • 30g plain flour
  • 100g chorizo, diced
  • 1 onion, finely diced
  • 2 sticks celery, diced
  • 1 green pepper, diced
  • 4 cloves garlic, crushed
  • 2 bay leaves
  • 1tsp smoked paprika
  • 1tsp ground cumin
  • 500g passata
  • 200ml chicken stock
  • 100ml white wine (or 100ml extra stock)
  • 4 chicken thighs, skin and bones removed
  • 200g raw peeled prawns
  • TO SERVE
  • 3tbsp finely chopped flat-leaf parsley
  • 200g long-grain white rice, cooked according to the pack instructions
  • 4 slices sourdough bread
  • 60ml soured cream, sprinkled with smoked paprika
  • 5 spring onions, shredded
Method
  • Put the butter and the flour in a heavy-based pan over a low to medium heat and mix to make a roux paste. Cook for 10-15 mins, stirring frequently, until it turns a nutty brown colour.

  • Transfer the roux to the slow cooker. Add all the remaining ingredients for the gumbo, except the prawns, and stir well. Cover with the lid, then leave to cook on the low setting for 6 hrs.

  • Stir in the prawns and cook with the lid slightly ajar for another 30 mins. Season with freshly ground black pepper.

  • Scatter the parsley over the gumbo. Serve with the rice, sourdough bread, soured cream and spring onions on the side.