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Peri Peri Prawn & Chorizo Gumbo
Cooking Time 30 min Minutes
Ingredients
17
Portions
8
Ingredients
17 Total- 1 tbsp Country Range Olive-Pomace Oil
- 200 g Country Range Basmati Rice
- 2 onions, chopped
- 1 red pepper, seeded and chopped
- celery sticks, chopped
- 3 garlic cloves, minced
- 75 g chorizo, cubed
- 1 tbsp Country Range Paprika
- 1 litre Country Range Vegetable Bouillon stock
- 1 tsp Country Range Dried Thyme
- 2 tbsp Country Range Freeze Dried Parsley
- 4 tbsp Country Range Peri Peri Sauce
- 100 g Country Range Frozen Sweetcorn
- 340 g peeled raw prawns
- 55 g Country Range Frozen Fancy Peas
- salt and pepper
- 3 spring onions, sliced
Method
-
1
Step 1
Heat the oil in a large saucepan and add the onions, pepper and celery. -
2
Step 2
Fry for 3 minutes or until lightly browned. -
3
Step 3
Stir in the garlic and chorizo and cook for a further 3–4 minutes. -
4
Step 4
Add the rice and paprika and gently fry for 1-2 minutes. -
5
Step 5
Add the stock, thyme, tomatoes (with their juice), parsley and the Peri Peri sauce. -
6
Step 6
Bring to the boil, then reduce the heat and simmer for 15 minutes or until the rice is nearly cooked through. -
7
Step 7
Add the prawns and frozen peas and sweetcorn. -
8
Step 8
Cook for 3 minutes or until the prawns turn pink and the peas are tender. -
9
Step 9
Season the gumbo with salt and pepper to taste. -
10
Step 10
Serve in bowls, sprinkled with spring onions.
Ingredients
17 Total- 1 tbsp Country Range Olive-Pomace Oil
- 200 g Country Range Basmati Rice
- 2 onions, chopped
- 1 red pepper, seeded and chopped
- celery sticks, chopped
- 3 garlic cloves, minced
- 75 g chorizo, cubed
- 1 tbsp Country Range Paprika
- 1 litre Country Range Vegetable Bouillon stock
- 1 tsp Country Range Dried Thyme
- 2 tbsp Country Range Freeze Dried Parsley
- 4 tbsp Country Range Peri Peri Sauce
- 100 g Country Range Frozen Sweetcorn
- 340 g peeled raw prawns
- 55 g Country Range Frozen Fancy Peas
- salt and pepper
- 3 spring onions, sliced
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