Louisiana Seafood Stew
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.
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.