Meats Recipes - New Orleans Chicken Gumbo

Ingredients                                        

• 40 g/3 tbsp butter

• 15 ml/1 tbsp groundnut (peanut) oil

• 30 ml/2 tbsp plain (all-purpose) flour

• 1liter/4 cups chicken stock

• 2 thick rashers (slices) belly pork, rinded and diced

• 1 onion, chopped

• 2 celery sticks, chopped

• 2 garlic cloves, crushed

• 450 g/1 lb okra, trimmed and sliced

• 400 g/14 oz/1 large can chopped tomatoes

• 225 g/8 oz/2 cups peeled prawns (shrimp)

• 450 g/1lb/4 cups cooked chicken, diced

• 50 g/2 oz/1/2 cup frozen peas

• Tabasco sauce

• Salt and freshly ground black pepper

• 225 g/8 oz/1 cup long-grain rice

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Method:

1. Melt half the butter in a large pan with the oil. Add the flour and stir until lightly browned.

2. Gradually blend in the stock and bring to the boil, stirring. Remove from the heat. In a large separate pan, brown the pork until the fat runs.

3. Stir in the onions, celery and garlic and fry (sauté) for 2 minutes. Add the okra and fry for 5 minutes, stirring.

4. Stir in the tomatoes and simmer for 10-15 minutes. Stir in the slightly thickened stock, bring to the boil, reduce the heat, cover and simmer gently for 1 hour.

5. Add the prawns, chicken and peas and cook for 5 minutes. Season with Tabasco, salt and pepper to taste.

6. Meanwhile, boil the rice in plenty of salted water for about 12 minutes until tender. Drain, rinse with boiling water and drain again.

7. Serve the gumbo in bowls with a spoonful of plain boiled rice on top.