Peri Peri Prawn & Chorizo Gumbo

Cooking Time
30 Minutes

Portions
9

Ingredients

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•   tbsp Country Range Olive-Pomace Oil
• g Country Range Basmati Rice
• g Onions (chopped)
• g Red Pepper (seeded and chopped) Celery sticks (chopped)
• g Garlic Cloves (minced)
• g Chorizo (cubed)
•   tbsp Country Range Paprika
• g Stock made from Country Range Vegetable Bouillon
•   tsp Country Range Dried Thyme
•   tbsp Country Range Freeze Dried Parsley
•   tbsp Country Range Peri Peri Sauce
• g Country Range Frozen Sweetcorn
• g Peeled Raw Prawns
• g Country Range Frozen Fancy Peas Salt & Pepper
• g Spring Onions (sliced)

• 1

  Step 1

  Heat the oil in a large saucepan and add the onions, pepper and celery
• 2

  Step 2

  Fry for 3 minutes or until lightly browned
• 3

  Step 3

  Stir in the garlic and chorizo and cook for a further 3–4 minutes
• 4

  Step 4

  Add the rice and paprika and gently fry for 1-2 minutes
• 5

  Step 5

  Add the stock, thyme, tomatoes (with their juice), parsley and the Peri Peri sauce
• 6

  Step 6

  Bring to the boil, then reduce the heat and simmer for 15 minutes or until the rice is nearly cooked through
• 7

  Step 7

  Add the prawns and frozen peas and sweetcorn
• 8

  Step 8

  Cook for 3 minutes or until the prawns turn pink and the peas are tender
• 9

  Step 9

  Season the gumbo with salt and pepper to taste
• 10

  Step 10

  Serve in bowls, sprinkled with spring onions

Ingredients

• 1 tbsp Country Range Olive-Pomace Oil
• 200 g Country Range Basmati Rice
• 2 g Onions (chopped)
• 1 g Red Pepper (seeded and chopped) Celery sticks (chopped)
• 3 g Garlic Cloves (minced)
• 75 g Chorizo (cubed)
• 1 tbsp Country Range Paprika
• 1 g Stock made from Country Range Vegetable Bouillon
• 1 tsp Country Range Dried Thyme
• 2 tbsp Country Range Freeze Dried Parsley
• 4 tbsp Country Range Peri Peri Sauce
• 100 g Country Range Frozen Sweetcorn
• 340 g Peeled Raw Prawns
• 55 g Country Range Frozen Fancy Peas Salt & Pepper
• 3 g Spring Onions (sliced)