Prawn Gumbo Recipes

Ingredients :

2 oz white long grain rice

2 oz butter

2 garlic cloves, crushed

1 onion, chopped

1 red pepper, cored, deseeded and finely chopped

4 ripe tomatoes, skinned and chopped

1/4 - 1/2 tsp cayenne pepper

2 pints fish stock

12 oz okra, trimmed and sliced

12 oz cooked, peeled prawns, thawed if frozen and dried on kitchen paper

1 tbsp lime juice

salt and pepper

1. Bring a large saucepan of lightly salted water to the boil.
2. Add the rice and cook for 8-10 minutes, or until tender.
3. Drain the rice and set aside.
4. Melt the butter in a large heavy-based saucepan.
5. Add the garlic and onion and cook over a low heat for about 5 minutes until soft and slightly golden.
6. Add the red pepper and cook over a moderate heat, stirring constantly, for a further 5 minutes.
7. Stir in the tomatoes and cayenne and mix well.
8. Pour in the fish stock and bring the mixture to the boil, stirring occasionally for 20 minutes.
9. Add the prawns, rice and lime juice to the soup.
10. Stir well, cover and simmer for a further 5-8 minutes.
11. Season with salt and pepper and add a little more cayenne, if desired, ready to serve.

Serves 4-6

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