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!
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Need
- 100 Grams unsalted butter cubed BUY
- 40 Grams plain flour
- 3 garlic cloves
- 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.
