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Creole gumbo

Serves: 2 | Prep: 10_mins | Cook: 45_mins

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Containing the Creole holly trinity of onion, celery and pepper this tasty meal is a great mid week staple

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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With its sweet, balsamic aroma and notes of nutmeg, bay is indispensable for flavouring stocks, stews, sauces and soups.

With its sweet, balsamic aroma and notes of nutmeg, bay is ind...

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