CHICKEN AND PRAWN GUMBO! PROBABLY THE BEST GUMBO EVER!

GORGEOUS CHICKEN AND PRAWN GUMBO

THERE IS A SAYING WITH GUMBO IT IS COOKED IN ONE LARGE POT AND WHEN IT COMES TO SERVING "YOU GET WHAT YOU GET"

INGREDIENTS

12 raw fresh prawns shell on

1/2 de-shelled (keep heads & shells)

8oz chicken thigh meat off the bone

1 stick celery fine chopped

1 onion fine chopped

1 green pepper fine chopped

1 tsp cayenne pepper

1 pinch cayenne pepper

1 bunch fresh coriander

1 100g cup of rice

1 small cooking chorizo sausage

25g butter

20g flour

1 bottle tabasco, few drops to personal taste

1/2 lemon for juicing

1 red chilli sliced

2 knobs of butter

Salt and pepper

THE GUMBO

Slice the chorizo chunky, pan fry in a dash of ooil, once cooked remove the chorizo, reserving the fat in the pan, to this add the butter and slowly melt then add the flour and cook on slowly for a couple of minutes to cook out the flour, add the holy trinity, celery, onion & green pepper and cook for 5-10 minutes.  Meanwhile take the prawn heads and shells and pan fry in a dash of ooil and a knob of butter for 5 mins, add 500ml water and bring to the boil, simmer for 5 minutes, strain the stock.

Back to the holy trinity, now start to add the stock to the trinity roux stirring well bring to a gently simmer and cook for approx 20 minutes, this is to cook out the flour.  Now add the chicken, chorizo and prawns to cook, after approx five minutes taste and season with salt and pepper, now add some tabasco and a good squeeze of lemon juice and re-taste.  I often find it is the lemon and tabasco that help me adjust the seasoning to perfection.

TO COOK THE RICE PERFECT

Place the rice in a pan with 200g of water and a knob of butter, bring to a rolling simmer place on the lid and cook for six minutes, take off the heat and quickly take off the lid and drop in a knob of butter, replace the lid asap and do not stir!  Leave for 10 minutes, then take off the lid and fork through your beautiful fluffy rice.

TO SERVE

Place some rice in the bottom of your bowl and then ladel over the gumbo, i like to keep a couple of shell on prawns, chorizo and pieces of chicken back to finish of the prettiness of the dish.  Sprinkle with fine chopped coriander and enjoy.