Prawns and Tasso Gumbo

Ingredients for Prawns and Tasso Gumbo

• 900g large prawns in shell (21 to 25 per lb), peeled and shells reserved

• 3350ml water

• 60ml vegetable oil

• 120ml plain flour

• 2 medium onions, chopped

• 2 celery ribs, chopped

• 1 large green pepper, chopped

• 230g fresh or frozen pork tasso* (Cajun-cured smoked meat), thawed if frozen, trimmed and cut into 1/4-inch pieces

• 1 1/2 teaspoons salt

• 1/2 teaspoons cayenne

• 275g fresh or frozen baby okra, thawed if frozen, trimmed, and cut into 1/4-inch-thick rounds (2 cups)

• 3/4 cup thinly sliced spring onion greens

• Accompaniments: cooked white rice

• hot pepper sauce

• Available at cajungrocer.com

How to make Prawns and Tasso Gumbo

Simmer prawns shells and water, uncovered, in an 8-quart pot until liquid is reduced to about 2875ml , 15 to 20 minutes, then pour through a sieve set over a large bowl and discard shells.

Stir together oil and flour in a 10-inch heavy skillet (preferably cast-iron) with a flat metal or wooden spatula, then cook over moderately low heat (do not use a high-BTU burner), scraping back and forth constantly (not stirring) until roux is the colour of milk chocolate, 30 to 45 minutes. (As roux cooks, it may be necessary to lower the heat to prevent scorching.) Add onions, celery, and pepper and cook, scraping back and forth occasionally, until onion is softened, about 8 minutes.

Scrape roux mixture into cleaned 8-quart pot, then add prawns stock and bring to a boil, stirring occasionally. Reduce heat, then add tasso, salt, and cayenne and simmer, uncovered, 30 minutes. Add okra and simmer until tender, 5 to 8 minutes. Stir in prawns and simmer until just cooked through, 2 to 3 minutes. Stir in spring onion greens and salt to taste.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.