13 Sep Red Dawg Gumbo
Prep Time: 0.20 Hours
Total Time: 3.10 Hours
Servings 4 Person(s)
- 8 chicken thighs, bone in
- 12 large shrimp or king prawns
- 200g each of fresh crab brown and white meat
- 4 good quality hot links smoked or fried (spicy or smoked sausage)
- 2 tbsps vegetable oil
- 100g plain flour
- 1 stick of celery finely chopped
- 1 shallot finely chopped
- 2 cloves of garlic finely chopped
- ½ each of a green and red. yellow pepper chopped
- A handful of okra or green beans coarsely chopped
- 1 litre of warm chicken stock
- Good pinch of sea salt and fresh ground black pepper, (optional pinch of cayenne pepper for a spicier gumbo)
- A squeeze of lime, sliced red chilli and coriander leaf to garnish
- As much Red Dawg Apache hot sauce to flavour as you like
In a large deep saute pan, add the vegetable oil and warm up on a medium heat. Season the chicken with salt, pepper and optional cayenne. Fry off the chicken until browned and crisp on the outside, about 10 mins. Remove the chicken and set aside in a bowl. Add the vegetables to the pan and cook until softened for 5/6 mins, remove the veg and set aside.
Add the flour to the oil and crusty bits left in the pan, mix together, and cook on a medium heart until the flour starts to darken in colour a little, add a couple of tablespoons Red Dawg Apache and stir through. Start adding the chicken stock, a little at a time, stirring to create a thick roux.
Add back the chicken (and any juices) the veg, the cooked sausages, and leave to simmer for a couple of hours on low with a lid on.
20 minutes before serving stir through the brown crab meat and the shrimp, cook with the lid on until the shrimp are cooked.
Ladle up the gumbo into large bowls, sprinkle the top with the white crab meat, and garnish with slices of lime, sliced red chilli, and coriander. You can turn this into a more substantial meal by serving with cooked white rice.
Stir through plenty of Red Dawg Apache sauce as you like.