Whilst we were at home on Friday evening watching TV with a few beers and a pizza we watched a cookery programme and one of the dishes the two boys prepared was a Gumbo. So taken we were by the idea that I had a go at it myself last night.
To start fry some chopped chorizo in a frying pan before transferring to a stock pot. Next addsome chicken pieces to the frying pan, I used thighs and legs and brown the skin before transferring to the stock pot. Then fry some chopped onion, bell pepper and garlic until browned and add to the pot as well with some chopped tomatoes and chicken stock with a spoon of flour to thicken. Simmer for an hour or so before adding some raw king prawns and white crab meat. Simmer for a further five minutes and serve with rice.
This was a lovely filling stew and full of different flavours and textures. Certainly something we will cook again.