Prawn and chorizo gumbo

This traditional Creole-style stew pairs juicy prawns with okra in a spiced sauce to create the ultimate American comfort food. Make it yourself at home in no time at all with this easy recipe.

  • 10 mins preparation
  • 25 mins cooking
  • Serves 6
  • Print


Prawn gumbo soup
  • 2 tablespoon olive oil
  • 50 gram butter
  • 2 medium (300g) onions, chopped finely
  • 4 clove garlic, chopped finely
  • 1 tablespoon cajun seasoning
  • 1 teaspoon sweet paprika
  • 1 teaspoon cayenne pepper
  • 2 celery stalks (300g), sliced thinly
  • 1 medium (200g) green capsicum, chopped
  • 1 long green chilli, sliced thinly
  • 300 gram chorizo, sliced thinly
  • 300 gram okra, sliced thinly
  • 400 gram canned diced tomatoes
  • 2 tablespoon tomato paste
  • 2 litre (8 cups) chicken stock
  • 2/3 cup (130g) medium-grain rice
  • 12 medium (600g) uncooked prawns, peeled and de-veined
  • 1/4 cup roughly chopped flat leaf parsley


Prawn gumbo soup
  • 1
    Heat the oil and butter in a large saucepan, cook the onion, garlic and spices over medium heat until onion is softened and spices are fragrant. Add the capsicum, chilli, chorizo and okra and cook, stirring for a further 5 minutes.
  • 2
    Increase the heat and add the tomatoes and tomato paste and stir for one minute before adding the stock, bring to the boil. Add the rice and cook, covered, for 10 minutes until rice is almost tender, stirring occasionally.
  • 3
    Just before serving, add the prawns: simmer for 3 minutes until prawns just cooked through. Serve sprinkled with chopped parsley.


Not suitable to freeze or microwave.

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