paul prudhomme gumbo

Name: paul prudhomme gumbo
Ingredients: 200ml vegetable oil; 120g plain flour; 500ml veal or meat stock; 1 whole roast duck, boned and shredded; 800g broken Australian green prawn meat, thawed in salt water and dried on paper towel; 250g polish sausage or similar, skinned and chopped; 200g unsalted butter; 1kg onions, peeled and finely chopped; 50g [6 large cloves of garlic], peeled and very finely chopped; 4 Bird’s Eye chillies, very finely chopped; 10g Maldon sea salt; 5g freshly ground white pepper; 6 corn on the cob, cleaned and corn cut from the cob; 3 large red capsicums, cleaned, de-veined and chopped; 1 green capsicum, cleaned, de-veined and chopped; 4 sticks of celery, peeled and diced; 2 medium egg plant [about 500g], peeled, diced salted and rinsed in cold water, dried on paper towel; 500grams okra, finely sliced – [if out of season buy preserved or dried okra]; 1/2 a bunch of thyme, stalked and finely chopped; 1/2 a bunch of marjoram, stalked and finely chopped; 20g smoked hot paprika; 2 fresh bay leaves; 1200g of a combination of chicken and crustacean stock; 200g of black roux

cuisine-extreme.com

Explore the rich flavors of Paul Prudhomme Gumbo, a New Orleans classic!

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Ingredients

200ml vegetable oil
120g plain flour
500ml veal or meat stock
1 whole roast duck, boned and shredded
800g broken Australian green prawn meat, thawed in salt water and dried on paper towel
250g polish sausage or similar, skinned and chopped
200g unsalted butter
1kg onions, peeled and finely chopped
50g [6 large cloves of garlic], peeled and very finely chopped
4 Bird’s Eye chillies, very finely chopped
10g Maldon sea salt
5g freshly ground white pepper
6 corn on the cob, cleaned and corn cut from the cob
3 large red capsicums, cleaned, de-veined and chopped
1 green capsicum, cleaned, de-veined and chopped
4 sticks of celery, peeled and diced
2 medium egg plant [about 500g], peeled, diced salted and rinsed in cold water, dried on paper towel
500grams okra, finely sliced – [if out of season buy preserved or dried okra]
1/2 a bunch of thyme, stalked and finely chopped
1/2 a bunch of marjoram, stalked and finely chopped
20g smoked hot paprika
2 fresh bay leaves
1200g of a combination of chicken and crustacean stock
200g of black roux