Creole Gumbo
By BartA Louisiana classic; this Creole Gumbo is the perfect party feast. Crack open a bottle of Chenin Blanc, enjoy with friends on a summers eve and don’t forget to turn up the tunes!Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
12 total- 1 bay leaf
- 60 g of butter
- 60 g of plain flour
- 1 onion, finely diced
- 2 sticks of celery, finely diced
- 1 green pepper, deseeded and finely diced
- 3 tsp of bart creole blend
- 450 ml of vegetable stock
- 200 g of raw prawns, shelled
- 2 tomatoes, chopped
- 250 g of cooked white rice
- 2 spring onions, sliced
Method
5 stepsStep 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 mins, stirring continuously until rich golden brown.
Step 2
Add the onions, celery, pepper and Creole to the pan and stir for 2 mins until the veg starts to soften
Step 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 mins.
Step 4
5 mins before serving, throw in the prawns and tomatoes. Bring back to a simmer and cook until the prawns are pink.
Step 5
Divide the rice between 2 bowls, top with Gumbo and sprinkle with spring onions.