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Creole gumbo
Info
Containing the Creole holly trinity of onion, celery and pepper this tasty meal is a great mid week staple
Ingredients
Method
Ingredients
- 60g butter
- 60g plain flour
- 1 onion
- 2 sticks celery
- 1 green pepper
- 3tsp Bart creole seasoning
- 450ml vegetable stock
- 1 Bart bay leaf
- 200g raw prawns
- 2 tomatoes
- 250g cooked white rice
- 2 spring onions (sliced)
Method
- 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.
- Add the onions, celery, pepper and Creole blend to the pan and stir for 4-5 minutes until the veg starts to soften.
- 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.
- 5 minutes before serving, throw in the prawns and tomatoes. Bring back to a simmer and cook until the prawns are pink.
- Divide the Rice between 2 bowls, top with Gumbo and sprinkle with spring onions.
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