Prawn and chicken gumbo
6
Points®
Total time: 10 hr 45 min • Prep: 20 min • Cook: 3 hr 35 min • Serves: 4 • Difficulty: Easy
Enjoy this Southern American dish any day of the week. Slow cooking allows the entire dish to be infused with all the spices so you can enjoy every mouth full!
Ingredients
Chicken thigh, skinless, raw
280 g, (buy 300g), fat trimmed, cut into 3cm pieces
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Celery
3 stick(s), thinly sliced
Garlic
2 clove(s), crushed
Red capsicum
1 medium, chopped
Plain flour
2 tbs
Dried oregano
2 tsp
Smoked paprika
1 tsp
Pepper
¼ tsp, (cayenne)
Chicken stock
4 cup(s), (1L)
Canned diced tomatoes
400 g, (1x400g can)
Tomato paste
1 tbs
Worcestershire sauce
1 tbs
Brown rice, dry
½ cup(s), (100g)
Green string beans
200 g, cut into 4cm lengths
Raw peeled prawns
200 g, peeled, deveined
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook chicken, stirring, for 5 minutes or until browned. Transfer to a plate.
2
Heat oil in same pan over medium heat. Add onion and celery and cook, stirring, for 5 minutes or until softened. Add garlic and capsicum and cook, stirring, for 2 minutes. Add flour, oregano, paprika and pepper and cook, stirring, for 2 minutes or until flour browns slightly.
3
Gradually stir in stock, then tomatoes, paste, Worcestershire and 1 cup (250ml) water and bring to the boil. Place chicken, rice and stock mixture in a 4.5 litre (18-cup) slow cooker. Cook, covered, on high for 3 hours (or low for 6 hours).
4
Add beans and cook, uncovered, on high for 15 minutes (or low for 30 minutes). Add prawns and cook, uncovered, on high for 5 minutes (or low for 10 minutes) or until prawns change colour and are just cooked through. Serve.
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