Prawn Gumbo with Chorizo sausage
1/2 cup (120ml) peanut oil, or other vegetable oil
1/2 cup plus 2 tablespoons (90g) all purpose flour
1 green capsicum, chopped
1 medium onion, chopped
3 celery stalks, chopped
4 garlic cloves, minced
1 tablespoon Cajun seasoning
1L shellfish or chicken stock, plus 1 cup (236ml) water (see Recipe Note)
2 teaspoons Worcestershire sauce
225g to 340g chorizo sausage, cut into 1/4-inch thick rounds
1kg prawns, peeled and deveined
Salt and pepper to taste
3 to 5 green onions, white and green parts, chopped
Frank’s Hot sauce (optional, but recommended)
Large pot, or Dutch oven
Medium pot (stock)
Small fry pan (chorizo)
Patience
The roux:
1. Heat the peanut oil in a large, thick-bottomed pot (or Dutch oven) on medium high heat, for a minute or two. Whisk in the flour and lower the heat to medium. Stir constantly, making sure to scrape the bottom of the pan.
Let the roux cook until it is the colour of peanut butter, then lower the heat to medium low. Keep cooking and stirring (careful, you want the flour to cook, not burn!) until the roux is copper coloured, about 10- 15 minutes total time. (See note 1)
The vegetables:
2. Mix in the green capsicum, onion and celery, and increase the heat to medium-high. Cook for 5 minutes, stirring regularly.
3. Add the garlic and cook another 2 minutes. Stir in the Cajun seasoning.
Bring the gumbo to a simmer, then add the Worcestershire sauce and salt (to taste). Simmer gently for 30 minutes. (See note 3)
Chorizo:
5. Cook chorizo in a separate fry pan for 5 minutes. Once done, add chorizo to gumbo mix and cook for an additional 5 minutes.
7. Serve with white rice, garnished with green onions.
To eat, splash on some Frank’s hot sauce.
1. As the roux cooks, it will clump up and thicken, but as the flour continues to brown past the peanut butter colour stage, it will loosen up a bit.
2. You can make your own shellfish stock with the shells from the prawns. Put the prawn shells and tail tips in a pot and cover with 2L of water. Bring to a boil, reduce to a simmer, and allow to cook for an hour. Strain and use in this recipe for the stock.
3. If you find that the roux has broken a bit and oil is pooling on the surface of the gumbo, whisk in another 1/2 to 1 cup of water. This will often “fix” it.
