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Essex gumbo
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Total Time:
2 hours 10 minutes
Essex Gumbo: A rich, flavorful stew blending African, French, and Spanish influences for a hearty and indulgent taste experience.
Ingredients:
  • 200 g quality chorizo
  • 1 onion
  • 3 sticks of celery
  • 3 mixed-colour peppers
  • 2 fresh mixed-colour chillies
  • 2 medium sweet potatoes
  • 4 sprigs of fresh rosemary
  • 4 sprigs of fresh thyme
  • 4 fresh bay leaves
  • 1 teaspoon cayenne pepper
  • 1 x 400 g tin of quality plum tomatoes
  • 300 g okra
  • 300 g white crabmeat from sustainable sources
  • 4 sprigs of fresh curly parsley
  • 1 x 1.6 kg whole free-range chicken jointed, skin on, carcass reserved (ask your butcher)
  • 12 large raw shell-on tiger prawns from sustainable sources
  • 1.5 litres quality organic chicken stock
  • 6 fresh Scotch bonnet chillies
  • 2 fresh bay leaves
  • extra virgin olive oil
  • white or red wine vinegar
Instructions:
  • For the stock, place the chicken carcass in a large pan with a splash of olive oil over medium heat until browned, about 5 minutes. Peel the prawns and add the heads and shells to the pan. Mix in cayenne and stock, bring to a boil, then simmer for 15 minutes. Meanwhile, slice the chorizo thickly. Peel the onion and celery, deseed the peppers, and roughly chop. Peel the garlic and thinly slice with the chillies. Scrub and chop the sweet potatoes into 3cm chunks. In another large pan over medium-high heat, add 1 tablespoon of olive oil, chorizo, rosemary, thyme, and 2 bay leaves. Cook for about 5 minutes until browned, then transfer everything to a plate. Season the chicken generously with salt and pepper, then place in the pan, skin side down. Cook on high heat for 10 minutes, turning occasionally, until browned. Transfer to a plate. Add chopped onion, celery, peppers, garlic, and chillies to the pan with cayenne and the remaining 2 bay leaves. Cook for 10 minutes until softened. Stir in flour to coat, then sieve in 2 ladlefuls of stock. Return the chicken and chorizo to the pan, along with sweet potatoes and tomatoes. Bring to a boil, breaking up the tomatoes. Cover and simmer for 40 minutes until the chicken is tender. Finely slice Scotch bonnets. In a pestle and mortar, bash bay with salt, mix in extra virgin olive oil and vinegar. Stir in the chopped chillies. Slice the okra and add to the gumbo pan for 10 minutes. Fold in crabmeat and prawns for a final 5 minutes until cooked. Season to taste. Scatter parsley and serve with pickled chillies, brown rice, and green salad.

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