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Prawn and spicy sausage gumbo with chilli cornbread
Fruit and vegetables
75g/2¾oz
sweetcorn
kernels
4
spring onions
, trimmed and thinly sliced
2 tbsp chopped
fresh coriander
½ –1 red
chilli
, seeds removed and finely chopped
3–4
garlic
cloves, finely grated
1 x 400g tin chopped plum
tomatoes
2 tsp chopped fresh
thyme
1
lime
, cut into wedges, to serve
Tins, packets and jars
175g/6oz
plain flour
175g/6oz medium cornmeal or
polenta
400ml/14fl oz
chicken stock
Cooking ingredients
50g/1¾oz
caster sugar
2½ tsp
baking powder
1 tsp
salt
1 tsp
Tabasco
1 tsp
Tabasco
salt and freshly ground
black pepper
Dairy, eggs and chilled
50g/1¾oz
cheddar
, grated
1 free-range
egg
, lightly beaten
50g/1¾oz unsalted
butter
, melted
225ml/8fl oz
buttermilk
25g/1oz
butter
125ml/4fl oz
cream
, single or double
15g/½oz
Parmesan
, grated, plus 15g/½oz to serve
Meat, fish and poultry
300g/10½oz raw
prawns
or shrimps, peeled and cut in half lengthwise if large
50g/1¾oz spicy sausage, such as kabanos, chorizo or
pepperoni
, thinly sliced
Other
3 tbsp bourbon
whisky
Back to recipe
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