Creole gumbo

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

INGREDIENTS

60g butter
60g plain flour
1 onion (finely diced)
2 sticks celery (finely diced)
1 green pepper (deseeded and finely diced)
3tsp Bart creole blend
450ml vegetable stock
1 Bart bay leaf
200g raw prawns (large, shelled)
2 tomatoes (ripe, chopped)
250g cooked white rice
2 spring onions (sliced)
CuisineAmerican, South America
SeasonSpring, Summer, Autumn, Winter
IngredientsSeafood
OccasionsMid week meal
CoursesMain
ServesServes 2
Cook Time45 Minutes
Prep Time10 Minutes
Gumbo

METHOD

  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 minutes, stirring continuously until rich golden brown.
  2. Add the onions, celery, pepper and Creole blend to the pan and stir for 4-5 minutes until the veg starts to soften.
  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 minutes.
  4. 5 minutes before serving, throw in the prawns and tomatoes. Bring back to a simmer and cook until the prawns are pink.
  5. Divide the Rice between 2 bowls, top with Gumbo and sprinkle with spring onions.

Creole gumbo

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

60g butter
60g plain flour
1 onion (finely diced)
2 sticks celery (finely diced)
1 green pepper (deseeded and finely diced)
3tsp Bart creole blend
450ml vegetable stock
1 Bart bay leaf
200g raw prawns (large, shelled)
2 tomatoes (ripe, chopped)
250g cooked white rice
2 spring onions (sliced)
  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 minutes, stirring continuously until rich golden brown.
  2. Add the onions, celery, pepper and Creole blend to the pan and stir for 4-5 minutes until the veg starts to soften.
  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 minutes.
  4. 5 minutes before serving, throw in the prawns and tomatoes. Bring back to a simmer and cook until the prawns are pink.
  5. Divide the Rice between 2 bowls, top with Gumbo and sprinkle with spring onions.

Products Used

BART3088 BLEND CREOLE
BART3088 JAR LARGE HERBS BAY LEAVES

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