Gumbo in the slow cook for us tonight and more than enough leftovers for tomorrow too! This is a lovely stew and you have it poured over rice if you like.
100g smoked pork sausage, thinly sliced
50g butter, melted in a large pan, add the sausage and brown off (5 mins ish)
2 onions, chopped
100g green beans or fresh okra, chopped – add both to the sausage mix, cook until onions softened (5 mins ish)
1 green pepper, copped
2 garlic cloves, crushed
2 sticks celery, chopped
2 large tomatoes, chopped
Fresh chillis to taste, sliced – add all to the sausage and onion mix, cook 2 mins
Sprinkle over 1 tsp cumin powder, and 2 tbsp plain flour, mix well and allow to cook for 2 mins more, stirring to prevent burning.
Add 2 pints of fish stock of your choice to the pan and mix well to allow the flour to distribute.
Add the jar of gumbo paste.
Add some ground black pepper and if you want to add mini sweetcorn now is a good time. I added 4 chopped ones.
Add 3 bay leaves
and 5 spring onions, large chop
Once this has come to the boil, tip it all into the SC and cook on low for 5 hours. Add in your choice of fish chunks at this stage, we used:
16 large prawns
1 small monkfish tail
2 small portions of salmon
2 small hake portions
Cook on low for a further 45 mins, and serve when ready
Made 4 large portions =)