Dean Edward's Creole chicken and shrimp gumbo

Name: Dean Edward's Creole chicken and shrimp gumbo | Asda Good Living
Total time: 6 h 20 min
Yield: 6
Cuisine: American
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; 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

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

By Asda Good Living,11th September 2018

Cook: 6 Hours 20 Mins

Serves: 6

Price: £1.73 per serving

Nutritional Information

Each 426g serving contains

Energy
1977kj
473kcal

24%

Fat
13.2g

Med
19%

Saturates
6g

Med
30%

Sugars
8.1g

Med
9%

Salt
1.62g

High
27%

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

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.