Louisiana Seafood Stew

Woman’s Day (NZ) - - Everyday Food -

SERVES 4 PREPA­RA­TION 15 MIN­UTES COOK­ING 1½ HOURS

1 green cap­sicum, seeded, chopped 1 onion, chopped 1 stalk cel­ery, chopped 4 gar­lic cloves 2 ta­ble­spoons but­ter 2 ta­ble­spoons plain flour 1 tea­spoon Ca­jun sea­son­ing 1 litre fish stock 400g can chopped to­ma­toes 1 cup pas­sata 2 tea­spoons hot chilli sauce 1 tea­spoon sugar 3 bay leaves 3 sprigs thyme 8 chicken drum­sticks 200g okra, chopped 16 prawns, heads, shells in­tact (see tip) 2 tea­spoons Worces­ter­shire sauce 140g crab meat steamed rice to serve

1. In a small food pro­ces­sor, com­bine cap­sicum, onion, cel­ery and gar­lic. Pulse un­til finely chopped.

2. In a large saucepan, melt but­ter on medium. Mix in flour and cook, stir­ring, for 3-4 min­utes un­til brown. Add Ca­jun sea­son­ing and cap­sicum mix­ture. Cook for 15 min­utes.

3. In­crease heat to high, then add stock, to­ma­toes, pas­sata, hot sauce, sugar, bay leaves and thyme. Bring to the boil. Stir in chicken and okra. Re­duce heat to low and sim­mer, un­cov­ered, for 30 min­utes.

4. Add prawns and sauce. Sim­mer for 25-30 min­utes, adding crab meat for the fi­nal 2 min­utes to warm through. Serve with steamed rice.

Top tip

For a quick ver­sion, use peeled, de­veined prawns. Sim­mer for 5-10 min­utes. To re­duce cook­ing time fur­ther, use sliced chicken thigh fil­let in place of drum­sticks.

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