Prawn gumbo
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 6 rashers thick-cut smoked streaky baconchopped
- groundnut oil
- 2 onionsfinely chopped
- 3 cloves garlicchopped
- 3 stalks celerychopped
- 2 tsp plain flour
- 400g tin plum tomatoes
- 400ml chicken stock
- 1 large green pepperseeded and cut into chunks
- 2 sprigs thyme
- 1 tsp cayenne pepper
- 1/2 tsp hot smoked paprika
- 400g peeled raw tiger prawns
- 1/2 a small bunch flat-leaf parsleychopped
Nutrition: per serving
- kcal255low
- fat9.3g
- saturates3g
- carbs12.2g
- sugars8.8g
- fibre4.7g
- protein28.3g
- salt1.8g
Method
step 1
Cook the bacon in a splash of oil until crisp, then add the onion, garlic and celery. Cook until soft and starting to colour. Sprinkle over the flour and cook, stirring until the bacon, veg and flour turn golden.
step 2
Tip in the tomatoes, break up with a spoon, and keep stirring until everything is combined. Stir in the stock then add the pepper, thyme, cayenne and paprika. Season well. Simmer for 15-20 minutes until thickened. Add the prawns and cook for 3-4 minutes, until just cooked through. Stir in the parsley and serve with rice.
