Chicken and Prawn Gumbo

The following recipe - for creole style chicken and prawn gumbo - is a perfect example of this. Gumbo is a risotto-esque food that originates from the deep south of the USA, and the flavoursome and squishy nature of this dish makes it real comfort food. It's also very easy to make, and although it does take a little while, there are bonuses to standing over a warm cooker to stir it when it's this cold.

The recipe below is how I personally prefer it, although alter it to include all the things you like best! Practically any vegetables or meats would work in it - it really is the sort of thing you can bung all those bits cluttering up the fridge into. Celery, peas, carrot and broccoli all work well, and I keep meaning to try it with beef instead! Yum! If you don't have the bay leaf/parsley/thyme, just substitute it for 2 tsps of mixed herbs, and alter the amount of cayenne pepper or chilli powder to your own taste. This recipe serves 2 hungry people.

Ingredients

• 1 tbsp vegetable oil
• 2 tbsp plain flour
• 1 onion, finely chopped
• 1 green pepper, deseeded and chopped
• ½ can of sweetcorn
• 2 garlic cloves, crushed
• ½ a 400g can chopped tomatoes
• 1/2 litre chicken or vegetable stock
• 1 tbsp chopped fresh parsley
• 1/2 tsp dried thyme
• 1 bay leaf
• 1 tsp cayenne pepper/chilli powder
• 125g basmati and wild rice, rinsed
• 2 skinless chicken thigh fillets, cut into bite-sized pieces
• 250g peeled prawns, fresh or frozen (optional)
• Extra water/stock for when it dries out.

Method

1. Heat the oil in a pan. Reduce the heat to low and sprinkle in the flour, stirring constantly, until well blended. Cook very gently, stirring occasionally, for 5 minutes until the roux turns a rich brown.

2. Increase the heat slightly, stir in the onion, green pepper and garlic and continue frying, stirring frequently, for 5 minutes or until soft. Add the tomatoes with their juice, the stock, parsley, thyme, bay leaf and cayenne pepper. Bring to the boil, then reduce the heat, half cover the pan and simmer for 30 minutes, until sightly thickened.

3. Increase the heat and bring the liquid to the boil. Stir in the rice, then reduce the heat to low, add the chicken and sweetcorn and simmer for 15-20 minutes until the rice is tender and the chicken is cooked through. Stir frequently to stop it sticking. Pour in a little extra stock or water if needed.

4. Add the prawns (if using) and simmer for 1 minute or until the prawns turn pink.

5. Remove the bay leaf. Season to taste, then ladle into bowls. Serve with hot pepper sauce, and/or toast if you need a bit of crunch.

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