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Рецепт Chicken Shrimp And Sausage Gumbo
by Global Cookbook

Chicken Shrimp And Sausage Gumbo
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Ингредиенты

  • 16 x uncooked tiger prawns (shells on)
  • 1 dsh extra virgin olive oil
  • 2 lrg freerange chicken breasts skin on cut into chunks
  • 1/2 tsp each salt and garlic salt
  • 1/4 tsp cayenne pepper
  • 2 tsp paprika black pepper
  • 4 Tbsp. flour
  • 100 gm butter
  • 3 x onions minced
  • 4 stk celery minced
  • 2 x red peppers deseeded and minced
  • 4 sprg thyme
  • 4 x fat clv garlic minced
  • 2 x semicured spicy pork sausages minced
  • 500 ml chicken stock handful flat parsley leaves minced

Инструкции

  1. Drop the prawns into 1 litre of boiling water and simmer for 2 min.
  2. Strain keeping the cooking water and wipe out the pan.
  3. Remove the shells and heads then crush these in a mortar or possibly briefly blast in a food processor they must stay chunky.
  4. Return the crushed bits to the pan add in a dash of extra virgin olive oil and sear over a high heat till blistered.
  5. Next pour the cooking water over them and gently bubble half covered for half an hour to make a stock.
  6. Strain it to give about 500ml of liquid.
  7. Meanwhile toss the chicken with the salts cayenne pepper paprika and a good twist of pepper.
  8. Sprinkle over half of the flour and toss again till everything is coated.
  9. Heat a third of the butter with a dash of oil and fry the chicken on all sides to brown it (but not cook through) then transfer it to a casserole pan.
  10. Next fry the onions celery peppers thyme and garlic in a third more of the butter till softened.
  11. Sprinkle over the remaining flour add in more of the butter and cook stirring frequently till the vegetables start to brown.
  12. Next stir in the sausage. then pour the mix over the chicken in the casserole. Cook over a medium heat then slowly add in the prawn and chicken stocks stirring constantly.
  13. Turn the heat to low half cover and bubble for an hour stirring frequently and scraping the bottom of the pan.
  14. Stir through the prawns and parsley 2 to 3 min before serving.
  15. Serve on boiled rice and with a few parsley leaves.
  16. For suppliers see cajun suppliers.
  17. Serves 4