Dice the onions. Dice the green pepper. Dice the celery sticks. Mince the garlic cloves. Skin and de-bone and cut into chunks the chicken thighs. Peel the King prawns. Chop the flat leaf parsley. Chop the fresh thyme.
- 1 Combine all the spice mix ingredients together.
- 2 Prepare the sauce base. Melt the butter in a large saucepan over low to medium heat, before adding the flour.
- 3 Cook for 15-20 minutes, stirring constantly – it should have a deep, nutty brown colour by the end of this process. This is your ‘roux’.
- 4 Add the onion, pepper, celery, garlic and the spice mix to the roux.
- 5 Cook altogether over a moderate heat for 20 minutes, or until the vegetables soften, stirring regularly.
- 6 Add the chicken stock and water, combine well and bring the mix to the boil.
- 7 Reduce the heat, and leave to simmer for 1 hour 30 mins, skimming the surface as needed.
- 8 When the gumbo sauce is almost ready, in a separate, large saucepan or pot, heat up 1 tbsp olive oil over medium heat and fry the chicken thighs until well caramelised/browned.
- 9 Add the gumbo sauce to the pot with the chicken, and bring the whole mix to the boil. Reduce the heat and simmer for a further 10-15 mins, then add the prawns.
- 10 Give the whole mix a gentle stir through, then remove from the heat. Stir in the chopped parsley last.
- 11 Serve hot.
Simple to make despite the length, although can leave to simmer while doing other things. Lost the prawns in it a bit could have got away without adding the extra water,
Takes a long time to cook but the wait was rewarding. Kids loved it which was also a bonus.
I think the measurements are wrong in this recipe
Really Yummy Dish!
Really nice dish. I cooked it with rice but you could really have it with whatever takes your fancy. The only downside is that it takes quite a while too cook. However very tasty, little bit of heat and very filling.