Prawn & Chorizo Gumbo Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat. Add the chorizo and cook until browned and crispy.
• STEP 2.Add the onions, bell peppers, and celery to the pot. Cook until the vegetables are softened.
• STEP 3.Stir in the garlic, thyme, paprika, and cayenne pepper. Cook for another minute.
• STEP 4.Add the diced tomatoes, chicken broth, and bay leaves to the pot. Bring to a simmer and let cook for 15 minutes.
• STEP 5.Add the prawns to the pot and cook until they turn pink and opaque, about 5 minutes.
• STEP 6.Season with salt and pepper to taste. Serve the gumbo hot over steamed rice.
• STEP 7.Garnish with chopped parsley and serve with crusty bread for dipping.

Cooking Tips

• For extra flavor, you can use homemade chicken broth instead of store-bought.
• If you prefer a spicier gumbo, add more cayenne pepper or hot sauce to taste.
• Make sure to devein the prawns before adding them to the gumbo for a cleaner presentation.

Storage and Serving

• Leftover gumbo can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the gumbo on the stovetop over low heat, stirring occasionally.
• Serve the gumbo with freshly cooked rice and enjoy!