Gumbo recipe, this time cooked with chicken and prawns, is a typical Louisiana stew. It is served in the coldest months of the year. There are as many gumbo recipes as people who cook it, because it can be made with seafood or meat.
The only essential element of this dish is okra. The gumbo is traditionally served with cooked rice. In addition, the name of the dish comes from the word “ki ngombo”, which is how okra is called in Africa.
Okra it’s low in calories, rich in fiber and vitamins A, B, C and K.
Ingredients for chicken and prawns gumbo (serves 8):
- 2 carrots
- 65 g okra
- 1 celery stalk
- 4 tablespoons flour
- 8 tablespoons of vegetable oil
- 1 liter of chicken broth
- 240 g peeled prawns
- 1 onion
- 4 boneless chicken thighs
- 2 tablespoons of tomato sauce
- 2 bay leaves
- Salt and pepper to taste
- 8 cups of cooked rice
How to make chicken and prawns gumbo:
First, peel the carrots and cut them into small pieces. Chop the celery, the onion and the garlic cloves.
Sauté the vegetables with a little olive oil for a few minutes. Add the diced chicken and cook for 2 minutes. Add salt and pepper to taste.
Heat the chicken broth. Let aside.
Place the flour in a saucepan over medium heat and cook it for 1 minute (stir it so it does not burn). Now, add the 8 tablespoons of vegetable oil and leave to cook, stirring continuously, about 15 minutes. We are looking for a brown roux.
Without removing the roux from the heat, add a cup of chicken stock (which will be hot) and stir constantly with a whisks until it begins to thicken. Little by little, and mixing all th etime, add the chicken broth.
Slice the okra, add it to the stew and let it cook at low heat for about 30 more minutes, stirring from time to time.
After this time, the gumbo will have thickened and give off a delicious aroma. Add the prawns and let cook for 5 minutes.
After 10 minutes of resting, serve the gumbo with cooked white rice.
Enjoy this meal.