Prawn gumbo form the cookbook of Robyn Agnello

Ingredients:

 

3 tsp salt

1/2 tsp white pepper

1/4 tsp cayenne pepper

1/2 tsp black pepper

1/2 tsp dried thyme

1/2 tsp dried oregano

2 bay leaves

1/3 cup vegetable oil

3 tbsp flour

1 tbsp tomato paste

1 large brown onion, finely chopped

1 clove garlic, crushed

4 large tomatoes, chopped (I use one large can)

6 cups stock or water

1 cup rice, uncooked

750g green prawns, deveined, tails on

Prep time: 25 mins

Cooking time: 40 mins

 

Equipment:

large pan, sharp knife, small bowl, wooden spoon

 

Put first 7 ingredients in to a bowl and mix

Heat oil in large pan over high heat and stir in flour.

Return pan to heat and brown flour without burning

Add tomato paste, tomatoes, onions, seasoning mix and garlic and cook for 2 mins, stirring frequently.

Turn heat down, gradually pour in stock, bring to the boil and keep boiling for 2 mins.

Add rice, reduce to a simmer for 20 mins, stirring occasionally.

Add prawns and cook for another 4-5 mins.

Serve in hot bowls... delicious!! Serves 8.

FROM: Robyn Agnello

 

Thanks for sharing Robyn. Your Viva Ultra cloth is on its way!

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