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Creole gumbo with cornbread
Fruit and vegetables
1 large
onion
, finely chopped
2
celery
sticks, finely chopped
1 green
pepper
, seeds removed and finely chopped (or red or yellow
pepper
)
2
garlic
cloves, finely chopped
2
thyme
sprigs
175g/6oz
okra
, topped and tailed then sliced into 1cm/½in pieces (optional)
1
spring onion
, finely chopped, to garnish
1
lime
, cut into wedges, to serve
2
spring onions
, finely chopped
198g tin
sweetcorn
, drained
½ red
chilli
, seeds removed and finely chopped
Tins, packets and jars
1 heaped tbsp
plain flour
500ml/18fl oz
chicken stock
400g tin
chopped tomatoes
150g/5½oz quick-cook
polenta
150g/5½oz
plain flour
, sifted
Cooking ingredients
4 tbsp
olive oil
, plus extra if needed
salt and freshly ground
black pepper
2 tsp
baking powder
large pinch of
salt
Dairy, eggs and chilled
75g/2¾oz
butter
, melted, plus extra for greasing and frying
150ml/5fl oz
soured cream
2 free-range
eggs
100ml/3½fl oz full-fat
milk
Meat, fish and poultry
2
chicken breasts
, skin removed and chopped into large chunks (or cubed sweet potato or sweetcorn)
200g/7oz smoked
sausage
, sliced (or chorizo)
200g/7oz king
prawns
, head and tail left on, peeled and deveined (or mussels, clams or any shellfish, scrubbed and debearded)
Other
1½ tbsp Cajun seasoning
Back to recipe
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