FRESH PRAWN, CRAB, CHICKEN & CHORIZO GUMBO

FABULOUS FLAVOURSOME HEARTY FEEL GOOD GUMBO

THE HOLY TRINITY

BOUNTY FOR THE GUMBO

THE BROWN ROUX

MAKING THE BASE STOCK

THE HOLY TRINITY & ROUX COOKING OUT

THE FINISHED STOCK READY FOR THE FINAL INGREDIENTS

INGREDIENTS
ROUX
10 shell on large raw prawns
ooil & knob of butter
4 cooking chorizo
2 ltrs homemade chicken stock
4 tbsp plain flour
HOLY TRINITY
1 onion fine diced
2 Green peppers fine diced
2 sticks of celery fine diced
INGREDIENTS
3 bay leaves
Small bunch thyme leaves
4 cloves garlic chopped
1 tsp cayenne pepper
2 tsp Tabasco sauce
100g okra sliced
1 dressed crab meat
4 crab claws
10 fresh head & shell on prawns
8oz chicken thigh meat, sealed
1 tin good quality tomatoes chopped
Sea salt and black pepper
Juice of whole lemon
Chopped bunch parsley
Cooked rice

For the stock, peel the raw prawns and put to one side, take all the shells & place in a deep pan with a knob of butter and ooil and gently fry, after a few minutes bash down with the back of a ladle or rolling pin to help release all of the beautiful red oils from their shells.  Once you have done this add the chicken stock and simmer very gently for approx 20minutes, then pass through a sieve.

In a non stick pan gently sear the chorizo sausage slices till just slightly charred, remove from the pan and with all the juices and fat reserved in the pan add the flour and this will make your roux, if you need more fat to make it a little looser add a knob of butter or ooil.  Cook the roux out moderately & gently for approx 30 minutes to deepen the colour and flavour.

Now add a good slug of ooil or butter and add the holy trinity, this does seem so wrong at this stage, but trust me it is the traditional method and it works for a reason...  Stir gently and cook on for approx 5 minutes, add the bay leaves and thyme and cook on for another 5 minutes.    Add the garlic, cayenne, Tabasco and okra and cook on for another couple of minutes.

Add the stock gradually into the holy trinity roux mix and mix really well.  Bring to a simmer, at this point you can stop and rest the gumbo, ready to add the fish and meat later when you are ready to serve which is what I do, so that I can be with my friends enjoying great company and great food with all the work done and the flavour maturing.  When ready to cook bring the gumbo up to a simmer add the crab, raw prawns, seared chicken and leave to tick over for  5 minutes, add the parsley.  Taste and get ready to season with the magic.
THE MAGIC THAT LIFTS THE GUMBO
Seasoning:  Lemon juice, Tabasco, salt & pepper.  This is the key to the very best gumbo's they are almost there and then the adjustment of the seasoning is what makes it so very special.  I personally find that the lemon and Tabasco are my best friends, but seasoning is so personal, so experiment.

PERFECT RICE FOR THE FINISHED DISH
Perfect rice, one measurement of soaked washed rice to two measurements of water, add a knob of butter, bring to a simmer, DO NOT STIR, place lid on and simmer for 5 minutes, turn off the heat and DO NOT TAKE OFF THE LID for 10 minutes.

TO SERVE
Place some rice in the serving bowl and ladle over the gorgeous gumbo and enjoy.