Louisiana-style Stew
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 Tbsps vegetable oil
- 2 Chicken breasts (skinned and cut into chunks)
- 1 onion (finely chopped)
- 1 stalk Celery (chopped)
- 1 clove garlic cloves (chopped)
- 1 tsp paprika
- 1 Tbsp flour
- 2 Tbsps tomato puree
- 1 cup chicken stock
- 1 cup Okra (sliced)
- 1 tsp Tabasco sauce
- 1 tsp Worcestershire sauce
- 1 orange Bell pepper (cut into chunks)
- 1.333 cups shelled tiger shrimp (or crayfish tails)
- 1 ⅛ cups Rice (to serve)
- chopped cilantro (to garnish)
Preparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 Small knife, 1 große Non-stick pan mit Deckel, 1 Peeler, 1 Wooden spoon, 1 Tablespoon, 1 Fork, 1 Pot, 1 Sieve
Preparation steps
1.
Heat the oil in a wide pan and fry the chicken chunks until lightly browned. Remove from the pan and set aside.
2.
Add the onion and celery to the pan and cook until soft. Add the garlic and paprika and cook for 1 minute.
3.
Sprinkle the flour into the pan and cook stirring all the time until the flour has browned. Stir in the tomato paste and chicken stock, let bubble then add the okra, chicken, Tabasco and Worcestershire sauce.
4.
Simmer for 30 minutes then add the peppers and prawns and cook for a further 15 minutes, stirring from time to time. Season with salt and pepper.
5.
While the gumbo is simmering, cook the rice according to packet instructions and keep warm
6.
Serve the gumbo with the rice and coriander leaves to garnish.
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