CREOLE GUMBO

2016-09-21
  • Prep Time : 0m
  • Cook Time : 0m
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Vital Statistics

Preparation Time

10 minutes

Cooking Time

45 minutes

Serves

2

Ingredients

  • 60g butter
  • 60g plain flour
  • 1 onion, finely diced
  • 2 sticks of celery, finely diced
  • 1 green pepper, deseeded and finely diced
  • 3 tsp Bart Creole Blend
  • 450ml vegetable stock
  • 1 Bart bay leaf
  • 200g large shelled raw prawns
  • 2 ripe tomatoes, chopped
  • 250g cooked white rice
  • 2 spring onions, sliced

    1. In a large heavy based saucepan, heat the butter until bubbling then stir in the flour. Cook over a medium/low heat for 10 minutes, stirring continuously until rich golden brown.
    2. Add the onions, celery, pepper and Creole to the pan and stir for 2 minutes until the veg starts to soften.
    3. Slowly add the stock, stirring all the time to prevent lumps. When all the stock is incorporated add the bay leaf and bring to a gentle simmer. Cook for 30 minutes.
    4. 5 minutes before serving, throw in the prawns and tomatoes. Bring back to a simmer and cook until the prawns are pink.
    5. Divide the Rice between 2 bowls, top with Gumbo and sprinkle with spring onions.
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