Gumbo

Ingredients

• 1 onion
• 1 Garlic clove
• 1 stalk Celery
• 150 g Andouille (or Chorizo)
• 2 tbsp Vegetable oil
• 1 tsp dried herbs (e.g. thyme and oregano)
• Cayenne pepper
• 1 tsp sweet paprika
• 1 bay leaf
• 750 ml fish stock
• 250 g okra
• 5 tomatoes
• 400 g passata
• 200 g canned corn
• 300 g large shrimp, deveined and peeled except for the tail segment
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Peel and dice the onion and garlic. Wash, trim and finely chop the celery. Slice the sausage. Sauté the garlic and onions briefly in hot oil. Add the celery and mix with herbs, a pinch of cayenne, paprika, and bay leaf. Briefly cook and deglaze with stock. Simmer gently for about 30 minutes.

2. 2.

   Meanwhile wash, trim and cut the okra into pieces. Wash tomatoes, remove stems, and dice. Add okra, tomatoes, passata, and corn to the pot and simmer for another ~15 minutes. Add more stock if needed and stir occasionally.

3. 3.

   Rinse shrimp, pat dry, add to the gumbo and let cook for about 5 minutes until just done.

4. 4.

   Season with salt and pepper and serve hot with rice and crusty white bread.