Flavour: spicy, smoky, savoury, herby.
Aroma: spicy, smoky.
Heat Level: medium.
A fiery blend that works well on slow cooked pork shoulder or for a classic jambalaya or gumbo.
Paprika (30%), Black Pepper, Cayenne Pepper, Garlic, Onion, Salt, Thyme (5%), Oregano (5%).
Store in a cool, dark, dry place.
|Typical Values||(per 100g as sold)|
|of which Saturates||1.1g|
|of which Sugars||5.6g|
Ingredients: 60g butter, 60g plain flour, 1 onion finely diced, 2 sticks of celery finely diced, 1 green pepper finely diced, 3 tsp Bart Creole Blend, 450 ml vegetable stock, 1 Bart Bay Leaf, 200g large shelled raw prawns, 2 ripe tomatoes chopped, 250g cooked white rice, 2 spring onions sliced.
In a large 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 Bart Creole Blend to the pan and stir for 2 minutes until the vey starts to soften.
Slowly add the stock, stirring regularly to prevent lumps.
When all the stock is incorporated add the Bart Bay Leaf and bring to a gentle simmer. Cook for 30 minutes. Add the prawns and tomatoes and simmer, cooking until the prawns are pink.
Divide the rice and gumbo between 2 bowls and sprinkle with spring onions.
Ingredients: 2 tbsp oil, 22.5 g cubed chicken breast, 225g cubed chorizo, 3 celery sticks, 1 red and green pepper, all chopped, 3 tsp Bart Creole Blend, 250g rice, 200g can chopped tomatoes, 600 ml chicken stock.
Heat the oil in a pan and add the chicken and chorizo. Cook until browned then remove from the pan. Fry the celery and peppers for 3 minutes, then return the meat to the pan.
Add the Bart Creole Blend and cook for 5 minutes.
Add the rice, tomatoes and chicken stock. Bring to boil and stir. Cover and simmer gently for 20 minutes or until the liquid is absorbed.
Serve with Cornbread.
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08 Aug 2022
08 Aug 2022
08 Aug 2022
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