I bought a lovely crab from the fishmonger (Jonas Fresh Fish) at the farmers market. One of the styles of food I love is from the deep south of the US of A. Cajun and creole cuisines encompass wonderful flavours and combinations of such. The roux at the beginning is one such flavour found only in this recipe. This is a good warming stew now that the winter is here.
Louisiana style gumbo
40g bacon fat, lard or vegetable oil
40g plain flour
75gAndouille sausage (or chorizo sausage) chopped
1 onion, chopped
1 large celery stick, sliced
1 green pepper, seeded and chopped
225gokra, thickly sliced
451 green jalapeno chilli, thinly sliced
1 large sprig of thyme
225g skinned boneless chicken, cut into 5cm pieces
12 large raw peeled prawns
225g fresh white crab meat
1 tbsp chopped parsley
salt and freshly ground black pepper
3 pints of stock vegetable, chicken or fish.
To serve, cooked long grain rice.
Heat the fat in a large pan, add the flour and cook over a gentle heat (making a roux), stirring continuously, until it has turned a golden biscuit brown.
Add the sausage and continue to cook for 2 minutes. Now add the onion, celery and green pepper, plus the okra, jalapeno chili, thyme and bay leaves. Gradually add the stock, stirring as you do. Leave everything to simmer for 25 minutes, stiring occasionally as it may stick to the bottom of the pan.
The vegetables need to be very well cooked, almost blending into the now beautifully flavoured sauce. Add the chicken after 20 minutes. Add the prawns by just laying them on the top but don’t stir if. Finally, stir in the crab meat ( I saved some to sprinkle over the dish at the end!), parley. Add salt and some freshly ground black pepper to taste
Serve ladled over some cooked long grain rice.