This tasty one pot wonder is a great way to introduce kids to interesting flavours and it’s easy to dial up or down the chilli to your family’s tastes. The prawns are totally optional, but they are pretty awesome!
- 1 tbs olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 red capsicum, finely chopped
- 2 tsp dried oregano
- 1 tsp spanish paprika
- 1/4 – 1/2 tsp cayenne pepper
- 1/4 cup plain flour
- 2 heaped tbs tomato paste
- 1.5 litres chicken stock
- 1 x 400g can organic chopped tomatoes
- 1 cup organic brown rice
- 2x small chorizo sausages, chopped
- 2 cups cooked/ poached chicken, shredded
- 1 cup green beans, chopped into small lengths
- 12 green uncooked prawns
- 2 cups plain flour
- 2 eggs beaten
- 2 cups panko breadcrumbs
- 1 tbs shirachi hot chilli sauce (optional)
- 1 tbs salt
- 1 tbs pepper
- 1 tbs garlic powder
Heat the oil in a large pot and gently saute the onion and garlic until soft. Add the chopped capsicum, oregano, paprika and cayenne pepper and stir for a few minutes to release the flavours. Add the flour and the tomato paste and cook, stirring for a few further minutes or until starting to thicken. Gradually pour in the stock whisking as you go to incorporate well. Add the tinned tomatoes and bring to the boil.
Pour in the rice and simmer, uncovered, for 30 minutes, stirring occasionally.
Meanwhile, pan-fry the chorizo until golden and crispy and cooked through.
Add the chicken, chorizo and green beans to the gumbo and cook for a further 5 minutes.
To prep prawns:
Heat 250 mls of rice bran oil in a medium saucepan to 180c or until sizzling when you add a bread crumb.
Prepare 3 bowls, one with flour, the other with beaten egg and chilli sauce and the other with breadcrumbs. Mix together the salt, pepper and garlic powder and set aside. Dip the prawns in the flour, then the egg and coat in breadcrumbs leaving the tail exposed.
Fry the prawns in the oil (just a few at a time) turning over after 2 minutes and cook until golden brown. Drain on paper towel and season with the salt and pepper mix.
Scatter the prawns on top of the gumbo and serve.