gumbo

Ingredients for 4 servings:

• 250 g okra (alternatively zucchini or green asparagus)
• possibly vinegar
• 200 g celery
• 1 bell pepper(s), green
• 2 onions
• 2 garlic cloves
• 1 chicken, ready to roast, approx. 1.3 kg
• 3 tbsp oil
• salt and pepper
• 1 tbsp flour (20 g)
• 2 bay leaves
• 6 grains of allspice
• ½ tsp thyme
• 1 chili pepper(s) or 1/4 tsp chili powder
• 8 raw prawns (without head and shell)
• 250 g rice (long grain rice)
• Worcestershire sauce

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Creole stew

Wash and grate the okra, and trim off some of the stems. If necessary, blanch briefly in boiling vinegar water, then refresh. Cut the okra into pieces. Clean, wash, and chop the celery and bell peppers. Peel and finely chop the onions and garlic. Wash the chicken, pat dry, and cut into about 12 pieces. Heat oil in a large casserole dish and brown the chicken pieces all over. Add the onions and garlic and fry until translucent. Add the celery, bell peppers, and okra and fry briefly. Season everything well. Dust with flour and sweat. Add the bay leaves, allspice, and thyme. Deglaze with 750 ml of water, cover, and simmer for 50-60 minutes. Wash, deseed, and finely chop the chili pepper. Wash the shrimp and, if necessary, cut a slit along the back to remove the intestines. Cook the rice in plenty of boiling salted water over low heat for about 20 minutes, then drain and allow to cool. Add the shrimp and chili to the chicken gumbo 10 minutes before the end of the cooking time. Season with salt, pepper, and Worcestershire sauce, and serve.