Gumbo New Orleans style
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Gumbo is a Creole soup pot. It holds whatever you can find in the cupboard, but meat and crabs are the mainstay. 1 tablespoon ground cumin 1 tablespoon ground coriander 3-10 drops tabasco generous amount of black pepper 1 lime juice 6 dl chicken stock 2 handfuls of prawn pyrsts salt and a pinch of sugar
Cut the sausage into coins. Peel and chop the onions. Chop myös peppers and celery stalks.
Open a large pan or casserole with a splash of cooking oil. Add the sausages and onions, brown slightly. Then add the rest of the ingredients (not the crabs yet) and season the gumbo generously.
Add the gumbo to the gumbo in a bubbling pan, stirring for about 15 minutes. Finally, toss in the prawn tails, cook them until just cooked through and pour the gumbo into a serving dish.
Serve the gumbo with rice.
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