Sunday, March 24, 2013

Party Gumbo recipe

Party Gumbo
Party Gumbo

Gumbo is a brilliant evolution of a kind of paella. It has lots of influences, from European to African, all of which contribute to building up the flavours and those New Orleans vibes. It'd delicious and people go mad for it

Serves 8-10

Party Gumbo ingredients: 8 chicken thighs (skin on, bone in). 1 tsp smoked paprika (pimenton). 1 tsp cayenne pepper. Olive oil. 400g fresh chorizo sausage, thickly sliced. 1 large onion, finely chopped. 4 celery stalks, finely chopped. 1green capsicum, chopped. 1 yellow capsicum, chopped. 1/4 cup (35g) plain flour. 1/2 garlic bulb, cloves finely chopped. 2 kumaras, roughly chopped. 1 bunch thyme, leaves picked. 2 bay leaves. 1.5L (6 cups) hot chicken stock. 250g okra, sliced. 1 bunch flat-leaf parsley, leaves chopped. Steamed rice, to serve

Party Gumbo recipe: 1- Season the chicken with paprika, cayenne, salt and pepper. Place a large saucepan over high heat, add a glug of oil, then fry chicken and chorizo, stirring, for 15 minutes or until golden. Transfer to a plate, leaving any flat in the pan. 2- Reduce heat to medium-low. Add the onion, celery and capsicums to the pan and cook, stirring, for 10 minutes or until softened. Stir in flour, reduce heat to low and cook for 5-10 minutes until golden. 3- Return the chicken and chorizo to the pan with the garlic, kumara, thyme and bay leaves. Cook, stirring, for 1 minutes, then pour in the stock and bring to the boil. Reduce the heat to medium-low and cooking for 30 minutes. 4- Add okra and prawns, and cook over medium heat for a further 20 minutes or until the chicken is cooked and pulls apart easily. You can leave the meat on the bone, but i like to shred it into the gumbo. Scatter over the spring onion and parsley, and serve with rice. By then, the party gumbo is ready