Gumbo

Name: Thermomix recipe: Gumbo
Prep time: 10 min
Cook time: 20 min
Ingredients: 100 Grams unsalted butter cubed; 40 Grams plain flour; 3 cloves garlic; 250 Grams brown onions, peeled and cut in pieces; 200 Grams cured chorizo sausage, cut in pieces; 170 Grams celery, sliced; 4-6 spring onions, sliced; 150 Grams capsicum/bell pepper green, (1 medium, approximately), diced; 2 fresh or dried bay leaves; 1 Teaspoon pink salt flakes or to taster; 35 Grams dry sherry; 170 Grams water; 1 Teaspoon dried red chilli flakes; 1 Teaspoon smoked paprika; 300 Grams peeled and deveined raw prawns; 300 Grams firm white fish fillet, cut in bite sized pieces; 120 Grams corn kernels, fresh; 50 Grams fresh lemon juice; flat leaf parsley few sprigs, snipped

Serves 6 Prep Time 10 minutes Cook Time 20 minutes Rated: Print

A Creole roux based thick soup usually with both seafood and sausage, loaded with the flavours of the south!

OK, so I admit I am no expert on Creole and Cajun food, but they are not dissimilar and they both do a mean gumbo. A gumbo is a thick soup which usually starts with a dark roux, which of course originates with the Creole French heritage. This gumbo recipe leans more towards Creole, largely due to its main protein being seafood, not chicken, and its lack of tomatoes. The Holy Trinity of Creole cuisine is bell peppers (capsicum, celery and onions) and we have those aplenty in this recipe.

Serve with steam rice and Creole Remoulade.

TIP:

Chorizo is Spanish pork sausage but not unlike the more difficult to source Andouille pork sausage, which would be more traditional in Gumbo. If you can get Andouille, go for it!

Need

100 Grams unsalted butter cubed BUY
40 Grams plain flour BUY
3 cloves garlic
250 Grams brown onions, peeled and cut in pieces
200 Grams cured chorizo sausage, cut in pieces
170 Grams celery, sliced
4-6 spring onions, sliced
150 Grams capsicum/bell pepper green, (1 medium, approximately), diced
2 fresh or dried bay leaves
1 Teaspoon pink salt flakes or to taster BUY
35 Grams dry sherry
170 Grams water
1 Teaspoon dried red chilli flakes
1 Teaspoon smoked paprika
300 Grams peeled and deveined raw prawns
300 Grams firm white fish fillet, cut in bite sized pieces
120 Grams corn kernels, fresh
50 Grams fresh lemon juice
flat leaf parsley few sprigs, snipped

Do

1: Place butter and flour into the Thermomix bowl and cook 5 minutes/Varoma/speed 3.
2: Add garlic, onions and chorizo and chop 8 seconds/speed 7.
3: Add celery, spring onions, capsicum, bay leaves and salt and cook 5 minutes/100°C/Reverse/speed 1.
4: Add sherry, water, chilli flakes, paprika and prawns and cook 5 minutes/100°C/ Reverse/speed 1.
5: Add white fish fillets, corn and lemon juice and a little of the parsley, reserving some for garnish. Cook 5 minutes/100°C/ Reverse/speed 1.
6: Serve with steamed rice and additional parsley garnish. A swirl of the Creole Remoulade is divine to finish off.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!